{"id":14071,"date":"2025-11-03T10:29:18","date_gmt":"2025-11-03T09:29:18","guid":{"rendered":"https:\/\/thesoundofthecosta.com\/the-scent-of-chestnuts-spanish-autumn-dishes-on-the-costa\/"},"modified":"2025-11-03T10:29:18","modified_gmt":"2025-11-03T09:29:18","slug":"the-scent-of-chestnuts-spanish-autumn-dishes-on-the-costa","status":"publish","type":"post","link":"https:\/\/thesoundofthecosta.com\/en\/the-scent-of-chestnuts-spanish-autumn-dishes-on-the-costa\/","title":{"rendered":"The scent of chestnuts: Spanish autumn dishes on the Costa"},"content":{"rendered":"

It starts with a smell. Not of sea salt or sunscreen, but something earthier. As I walk through Alicante\u2019s old town, a sweet, smoky scent rises from a steel drum. Chestnuts. They hiss on the grill, their shells cracked open, edges blackened. A man scoops them into paper bags with a wooden spoon. It\u2019s the first sign that summer is truly over. Regular readers of this column know I have a soft spot for seasonal cuisine<\/g> \u2014 and now it\u2019s time for Spain\u2019s autumn dishes. <\/p>\n

Mediterranean autumn<\/h4>\n

The air feels fresher now \u2014 softer, too. The sun hangs lower, the shadows grow longer, yet the light stays golden. Where autumn in the Netherlands feels like a grey veil, here it\u2019s a warm blanket. The markets shift in colour: pumpkins in every shade of orange, clusters of figs bursting with sweetness, and mushrooms that smell of damp soil. November isn\u2019t a month of farewell, but of slowing down. <\/p>\n

Spanish autumn dishes<\/h4>\n

On the Costa, autumn is tasted in dishes that seem simple, yet carry a deep, soulful flavour.<\/p>\n

Crema de calabaza<\/b><\/span> \u2014 pumpkin soup \u2014 gets an extra touch of warmth here from a drizzle of orange oil and a pinch of smoked paprika. For something heartier, locals add chickpeas or roasted almonds. <\/p>\n

Rice with mushrooms<\/b><\/span> is another autumn favourite. Instead of risotto, many Spanish cooks use bomba rice, which absorbs flavours more deeply. A handful of fresh herbs, a splash of white wine, and a few minutes resting under a cloth \u2014 that\u2019s the secret. <\/p>\n

And then, of course, there are the roasted chestnuts<\/b><\/span>. Score them with a cross, roast for twenty minutes in the oven at 200 \u00b0C, and serve with coarse sea salt. Or slice them into a stew with lamb and rosemary \u2014 they add a soft, nutty note unlike anything else. <\/p>\n

At the market<\/h4>\n

At Alicante\u2019s Mercado Central, the air smells of citrus and mushrooms. A vendor tells me the best chestnuts come from Galicia, where the trees grow on mossy, misty slopes. \u201cThey should just start to crack, but not open,\u201d he says, holding up a handful. A few stalls down, freshly picked artichokes from Murcia and bundles of spinach still warm from the field complete the scene. <\/p>\n

Taste it yourself<\/h4>\n
    \n
  • \n

    Walk along the Explanada de Espa\u00f1a in Alicante this November. Beneath the palms, street vendors stand beside glowing drums filled with chestnuts \u2014 warm, smoky, and tucked into paper cones that warm your hands as you stroll. <\/p>\n<\/li>\n

  • \n

    In many restaurants along the Costa, you\u2019ll now find Arroz con setas y romero<\/em> \u2014 a seasonal twist on paella made with wild mushrooms and fresh rosemary.<\/p>\n<\/li>\n

  • \n

    Or pick up pumpkin, mushrooms, and chestnuts at the market and create your own autumn menu \u2014 simple, yet rich in scent and color.<\/p>\n<\/li>\n<\/ul>\n

    The taste of calm<\/h4>\n

    Maybe that\u2019s why I love this time of year. The sun sets earlier, yet the tables stay set longer. There\u2019s no rush \u2014 only aroma, warmth, and the quiet moments between each bite. <\/p>\n

    Every bite tells a story \u2014 and in November, what you taste most is calm.<\/p>\n","protected":false},"excerpt":{"rendered":"

    It starts with a smell. Not of sea salt or sunscreen, but something earthier. As I walk through Alicante\u2019s old town, a sweet, smoky scent rises from a steel drum. Chestnuts. They hiss on the grill, their shells cracked open, edges blackened. A man scoops them into paper bags with ...<\/p>\n","protected":false},"author":8,"featured_media":14070,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[176],"tags":[2489,2491,2490,385],"class_list":["post-14071","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gusto-en","tag-chestnuts","tag-comfort-food","tag-season-kitchen","tag-spain"],"yoast_head":"\nThe scent of chestnuts: Spanish autumn dishes on the Costa - The Sound Of The Costa<\/title>\n<meta name=\"description\" content=\"Chestnuts, scent and warmth: discover the Spanish autumn dishes at the Costa.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thesoundofthecosta.com\/en\/the-scent-of-chestnuts-spanish-autumn-dishes-on-the-costa\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The scent of chestnuts: Spanish autumn dishes on the Costa - 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