Caldero Tabarquino
The version of caldero cooked on the only inhabited island of the region, settled in the 18th century by fishermen of Genoese-Tabarkin origin. The dish travelled with them and remains the island's culinary calling card today.
💡 Local tip: Eat it before the last boat back to Santa Pola or Alicante leaves; the island has no transport other than by sea.
Nueva Tabarca was settled in the 18th century by fishermen of Tabarkin origin, descendants of Genoese colonists who had lived on the Tunisian island of Tabarka. They arrived with their own fishing-village cooking and brought their version of caldero with them, adapted to whatever the island's waters gave up.
The basis is the same as in Santa Pola — rockfish cooked in a pot, with rice or potatoes finished in that broth — but the island's small scale and isolation gave it its own character: for generations it was food cooked on board, built to use the whole catch without wasting anything before the boats returned to port.
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