Valencia: Street food in front of Plaza de Toros de Valencia and bought tickets for the bullfight, walked around Plaça de l'Ajuntament, watched the bullfight at Plaza de Toros de Valencia, dinner at Arrocería la Valenciana, night at Expo Hotel Valencia
Drive: Approximately 545 km (338 miles) - 5 hours
Valencia:
After breakfast buffet at our hotel in Granada (the only time we ate at the hotel), we checked out and drove to Valencia. In Valencia, we checked into our hotel and then took the bus into the city. We happened to be in Valencia the day before the start of Las Fallas. Las Fallas is a huge festival held every year in commemoration of St. Joseph, the patron saint of carpenters, to celebrate the spring equinox. It was believed that during the Middle Ages, Valencian carpenters used planks of wood called parots to hang their candles on during the winter. As spring came, these planks of wood were burned to celebrate the end of the dark, working, winter days. Overtime, with the intervention of the Church, the burning of these parots coincided with the celebration of the festival of St. Joseph. Over time, the tradition evolved, and they began dressing up these parots by adding clothing and other characteristic features, and they became ninots, Valencian for puppet or dolls. The ninots are placed throughout the city and on the final day, they are all burned.
We tried to eat at Navarro Restaurant for paella, but we had no reservations and they were full and closing for lunch soon. So we ended up just eating some of the street food set up for Las Fallas in front of Plaza de Toros. A variety of meat here. We bought last minute tickets for a bullfight, which I didn't think we would be able to see because the bullfights are scheduled to start later in March and April, but they were having bullfights at 5 p.m. daily because of Las Fallas. Valencia, Spain.
Pork ribs and fries. Valencia, Spain.
We had some time before the start of the bullfight so we walked around Plaça de l'Ajuntament, the center of the festivities. These are the ninots they burn at the end of the festival. Valencia, Spain.
This is the main ninot in the center of Plaça de l'Ajuntament that will be burnt. Valencia, Spain.
Inside Plaza de Toros for the bullfight. Valencia, Spain.
At the start of the bullfight. The three toreros, or matadores (bullfighters), each fight two out of a six fighting bulls. Plaza de Toros. Valencia, Spain.
In the first stage of the bullfight, the matadores watch as the bull charges capes thrust by the banderilleros, noting vision problems, unusual head movements, or if the bull favors a part of the ring called a querencia, or territory. Plaza de Toros. Valencia, Spain.
The picadores, or lancers, on their horseback. The picador's job is to stab a mound of muscle (morrillo) on the bull's neck, leading to the animal's first loss of blood, which weakens the bull and lowers the bull's head in preparation for the next stage of the fight. The horses are blindfolded and protected by padding. Prior to 1928, the horses didn't wear padding and the horses were often killed. Plaza de Toros. Valencia, Spain.
In this next stage, two barbed sticks are planted in the bull's shoulders. This further weakens the neck and shoulder muscles and leads to more blood loss. Plaza de Toros. Valencia, Spain.
The matador preparing for the last stage of the fight with a small red cape or muleta and a sword. The matador uses his cape to attract the bull in a series of passes, demonstrating his control over the bull and risking his life by getting close to it. Plaza de Toros. Valencia, Spain.
If the matador performs a spectacular pass, the audience celebrates with shouts of "¡ole!". Plaza de Toros. Valencia, Spain.
The matador kills the bull by stabbing it between the shoulder blades and through the heart or the aorta. If he is unsuccessful, the matador must then perform a descabello and cut the bull's spinal cord with a second sword called verdugo to kill it instantly and spare the animal pain. The bull is then dragged out of the ring with two horses. Plaza de Toros. Valencia, Spain.
After the bullfight we had dinner at Arrocería la Valenciana. This dish is Titaina, a typical Valencian dish made of tuna belly, tomato, roasted red pepper, garlic, and pine nuts. Valencia, Spain.
The main course was the paella. This is Paella Valenciana, a traditional Valencian paella with chicken, rabbit, and snails. Best paella I've ever had and probably some of the best rice I've ever had. Arrocería la Valenciana. Valencia, Spain.
We walked back to our hotel after dinner and people were still up preparing the ninots and there were guards at a lot of them to keep them safe. Valencia, Spain.
