Gastronomy – Spain In 19 Dishes, Murcia, Caldero Del Mar Menor

This 2024 continues the series dedicated to Spain in 19 dishes that began in 2020 with the aim of getting to know the gastronomy of the different autonomous communities and cities of Spain. This May the protagonist is the Region of Murcia and the dish chosen is Caldero del Mar Menor.

Caldero is one of the most emblematic dishes of coastal Murcia. Once a fisherman’s dish, it is nowadays the most sought-after guest at the most luxurious tables. The caldero takes its name from the iron vessel in which it is cooked and, if possible on the seashore, it is hung on trivets, a kind of rudimentary tripod, collecting the salty aromas of the sea and, sometimes, a touch of tar.

It is a two-course meal, first the rice and then the fish, just as the fishermen used to do, although they did it out of necessity. There were times when the fish could not be caught and the meal consisted of rice, perhaps consoled with some garlic or a ñora, and other times, when the nets were full, they could comfort themselves with what the sea gave them.

The fish by right is mullet, but it also accepts gilthead bream and, above all, the humble “morralla”, a fish without a name, which turns the broth into something sublime. A broth, which, when boiling the rice, makes it such a glorious mouthful, that it makes you fall into one of the seven deadly sins. And, as always, the ñora, the tomatico, the saffron … And the garlic, a demonic concoction, which makes you almost fall into one of the seven deadly sins.

A yellowish sauce, which contains the good San Juan garlic, its “drizzle” of oil and, although some say it is egg-free, it gives it a special colour. And a squeeze of lemon to keep it fresh.

Date of Issue – 22 May 2024 Denomination – 4.60 Euro Print Run – 80,000