meat products from Murcia are morcilla (black pudding), which is flavored with oregano, and pastel murciano, made with ground beef. Among fish and seafood are the golden salt, Mar Menor prawns and baked octopus. Rice dishes are common and include caldero, arroz empedrado, paella Valenciana (rice with rabbit and snails), arroz de escribano, and arroz viudo. Among confectionery products are exploradores and pastel de Cierva. They are typical in Murcia gastronomy and are found in almost every pastry shop in Murcia. They are both sweet and savoury at the same time. Desserts are abundant; among them are paparajotes, Orchard, stuffed pastries, and others. This region also has wine appellation of origin, as the wine from Jumilla, Bullas wine and wine Yecla. Navarra The gastronomy of Navarra has many similarities with Basque cuisine. Two of its flag dishes are trucha a la navarra (Navarra-style trout) and ajoarriero, although we must not forget the cordero en chilindrón or relleno. There are very curious recipes such as the Carlists eggs. Salted products are common and include chorizo de Pamplona, stuffing and sausage. The lamb and beef have, at present, designations of origin. Among the dairy products are Roncal cheese, the curd or Idiazabal cheese. Typical alcoholic drinks include claret and pacharán. Valencia The cuisine of Valencia has two components, the rural (products of the field) and the coastal (seafood). One popular Valencia creation is paella, a rice dish cooked in a circular pan and topped with vegetables and meats (originally rabbit and chicken). Dishes such as arroz con costra, arròs negre, fideuá, arròz al horn, and rice with beans and turnips are also common in the city. Coastal towns supply the region with fish, leading to popular dishes like all i pebre (fish stew), typical of the Albufera. Among the desserts are coffee liqueur, chocolate Alicante, and arnadí and horchata, both of Muslim origin. Notably, during Christmas, nougat is made in Alicante and Jijona; also well-known are peladillas (almonds wrapped in a thick layer of caramel). Customs It is traditional to prepare and eat small honey cakes (galletas de miel) for the feast of Corpus Christi. Notable Spanish chefs Ferran Adrià of El Bulli, Girona (closed). Juan Mari Arzak, Arzak, San Sebastián, Guipúzcoa (1989). Santi Santamaría, El Raco, Can Fabes, Barcelona (1994). Martín Berasategui Berasategui Lasarte, Guipúzcoa (2001). Carme Ruscalleda Sant Pau Sant Pol de Mar, Barcelona (2006). José Andrés Minibar by José