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Los Narejos

  • Coastal
  • Tourist Destination
  • Los Narejos is situated practically o­n the beach and is part of the seven kilometres of coastline that runs along this inland side of the Mar Menor. Some of these beaches have been awarded the blue flag award from the E.U. and they include Las Salinas, Los Narejos, Las Palmeras, Espejo, Manzanares, Carrion and La Concha beaches.

    A beautiful promenade links the beaches where some of the water sports are available all through the year because of the warm sea and wonderful climate.

    The beaches are easily accessible for the handicapped and are equipped with showers.

    Los Narejos has been a traditional Spanish resort for many years and as such the gastronomy features high o­n the list of things to do! Here you can sample
    the most famous dish of the the Mar Menor - “Caldero”, similar to paella, but
    strong in flavour with lots of fish, the stock comes from boiled fish heads and
    as if that were not flavourful enough, the locals eat it with alioli (garlic mayonnaise) and needless to say it has to be washed down with quantities of red
    wine. 

    For those of you who like fish, other gastronomic delights include the gilthead, mullet and the scrumptious prawns of the Mar Menor.  Other dishes to be sampled are Michirones and Zarangollo which are prepared with vegetables from the surrounding countryside. Fruit plays a large part in many of the sweets prepared in this area, but tocino del cielo is a pastry that is the star of many restaurants of the area.

    The Patron Saint of Los Narejos is “La Virgen de la Purísma” and fiestas in her honour are held during the first week of December.

    During the second half of August the International Week of “La Huerta” (cultivated countryside) is held in nearby Los Alcazares, this has been acknowledged as a Regional tourist attraction of folklore, customs, culture and gastronomy.

    On the 12th August the “caldero” (fish stock and rice) that delicious dish mentioned above, is the highlight of the fiesta named after it, eaten o­n the “Day of Caldero” people gather o­n the beach to prepare it in the time honoured way – cooked over driftwood - a very typical and wonderfully relaxing event.

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