Valencia and Murcia are neighbouring autonomous communities, which together form the majority of the broader region known as the Levante on Spain's eastern coast. Given their proximity to the sea, it's no surprise that both areas are known for their seafood, whether it be the salted baked fish of Murcia or Valencia's obsession with tuna. However, the Levante has plenty more to offer than stunning seafood.

Rice or 'arroz' is at the forefront of this region's cuisine, particularly in Valencia, where it's used in practically every household to make different versions of their world-famous paella. This is also reflected in the restaurants of Alicante and Valencia, whose menus are often focused around rice. Meanwhile, the likes of Quique Dacosta, whose Dénia restaurant holds three Michelin stars, continue to prove that Valencian produce can also be elevated to the highest level, ensuring that the Levante has its place on the world's gastronomic map.

Read on to find out more about the produce, wine and restaurants of Valencia and Murcia, or challenge yourself by trying one of Quique Dacosta's recipes at home.