We live in Alcalalí, a small village of about 1,400 people in the Costa Blanca hinterland, and we chose it on purpose. After a year in Italy, we knew we wanted to settle in Spain. Then we found an affordable finca that needed some love, and we fell for the whole area: the charming villages, the friendly, helpful people, and the slow pace of life. Because we work from home, it turned out to be the perfect place for us.
The Microclimate of the Jalón Valley
Alcalalí sits at about 240 meters (750 feet) in the Pop Valley, better known to English speakers as the Jalón Valley. The valley lies in a bowl surrounded by mountains, including the Bèrnia range, and that shelter helps keep the worst of the winter cold from the interior away. As a result, the winters are mild and the sun shines on many winter days. Summers are warm, but the sea nearby softens them. October is the wettest month, so that’s when we get most of our rain.
For us, that means we spend a big part of the year outdoors. We eat on the terrace, work in the garden, and walk among the almond, olive, and orange trees that grow all around the valley.
Those Blue Zone Vibes
You may have heard of Blue Zones: places such as Okinawa, Sardinia, and Nicoya where people tend to live long, healthy lives. Alcalalí isn’t an official Blue Zone, but it has much of what those places share. People walk, grow their own food, eat lots of vegetables, olive oil, and local produce, and make time for long lunches with family and friends. We feel that spirit here every day.
Life Between the Mountains and the Sea
One of the best things about our valley is that the coast is close. In about half an hour we can be down by the sea, and that changes how we shop and cook. In the village, we buy vegetables, olive oil, and bread. By the water, we buy fish.
Buying Fish in Jávea
When we want really fresh fish, we head to Jávea (Xàbia in Valencian). The town’s municipal market, the Mercat Municipal, dates from 1946 and stands on the site of a former convent, with big stone arches holding up the roof. Inside, you’ll find fresh fish and seafood, as well as cured meats, cheeses, honey, and mistela, a sweet local wine.
Our approach is simple. We look at what’s on the counter, ask what’s best that day, and plan dinner around it. That’s how most Mediterranean cooking works: you don’t decide on a recipe first and then go shopping. Instead, you let the market decide, and then you keep the cooking simple, with good olive oil, a little garlic, lemon, and salt.
Market Days and Long Lunches
Shopping here is part of the day, not a chore. You chat with the person behind the counter, you pick up bread and a few vegetables, and you often end the trip with a coffee or a small lunch. We try to do the same at home. We cook slowly, we eat outside whenever the weather allows, and we make time to sit at the table.
A Community That Welcomes You
Many people here speak English, and since our Spanish is still a work in progress (a kind of Spanglish, really), that made settling in so much easier. People are patient and kind, and every little conversation helps us learn.
How This Shapes Our Recipes
Living here shapes everything we cook and write about. Our Spanish recipes come from our own kitchen, from the markets we shop at, and sometimes from local restaurants. Our ingredient guides reflect the same philosophy: fewer, better ingredients, used with care.
