No neighbors around.
New & Luxury private House,private pool & BBQ. Sat TV. Relaxing family holiday.
House Floor area: 400m2 + 11.000 m2 land with private pool without vis a vis, solarium, Vineyards, 'algarrobos' and 'olivos'.
Also, enjoy the mild winter in Calpe, travel much cheaper in Winter!.
ADRESS: partida Benimarraig,36B Carretera Benissa-Calpe. 5 min by car to the beach.
In summer the entrance day must be on saturday.
You can visit our vineyard and eat our grape as soon as it is sweet.
It's a NEW and exclusive house, with wonderful views to the mountain and all the traditional trees and a typical Spanish building. The best of Nature close to the sea. You won´t find a peaceful place so near the beach.
A nice 'riu rau' to eat 'al fresco'.
TV: European TV Channels
We have a barbecue and a typical oven. You can make your barbecues and cook a 'paella'.
Recently completed, the furnishings and fittings are of the highest standard with leather sofas at the dinning and living room.A luxury, big and modern kitchen. Cause to the building normally It´s no necessary air condition or heating. It´s cold in summer and hot in winter.
For children is wonderful as they have a lot of space to play and a children park with Swing ,Slide, house of wood.
Pets not allowed, private parking for lots of cars.
Arrival or departure time to the villa from 22:30 to 7:00 could have fees, check with us.
Additional information about rental rates
•rental prices include electricity, water, heating, bedding and bed linen, towels (except pool/beach towels) and all the normally required crockery/pans/glasses/cutlery etc for dining and for the kitchen.
• we pay for the pool and garden to be maintained weekly.
•mid-week changeovers are possible (so that you can take advantage of cheaper flights) - even if they cross price-bands. We will meet you and give you the keys.
•weekend and long-term lets available and negotiable - call or e-mail for a quote.
• security deposit of 800 euros, paid by bank and refunded to you at the end of your stay
• renters are responsible for organising their own personal travel insurance to cover cancellation, injury, loss, damage etc. Renters cannot re-let or sublet to any other pa
Spanish gastronomy: spanish gastronomy:
The rice constitutes one of the great chapters in the culinary history of this region. You can cook it in more than 300 different manner of ways and styles:
- arroz a la marinera (fisherman's rice)
- arroz al horno (oven-baked rice)
- arroz amb fesols i naps (with beans and turnips)
- arroz con costra (topped with a 'crust' of omelette)
Other variations allow for the rice to be flavoured with squid (calamar) and tunny fish, chicken and fillet of pork, baby squid (chipirones) and garlic shoots, or tunny fish and shrimps (gambas).
At the seaside, shellfish and salt-dried fish are on the menus of every restaurant. The day's choice might include gilthead (dorada), bass baked in salt (lubina a la sal), seafood with a squeeze of lemon, or some delicious sea-fresh red mullet (salmonete) and whiting (pescadilla).
In the mountain areas, rice forms an integral part of the olleta,a typical dish in which it is mixed with pork, sausage meats, pumpkin, turnip, chard stalk
How cook a 'paella': a rice dish for six persons:
600 g rice.
480 g rabbit.
600 g chicken.
180 g grated tomato.
180 g 'garrofó' (special beans for paella).
180 g 'judias' (normal white beans).
6 tbsps olive oil.
A few strands of saffron.
1 tbsp sweet red pepper.
Salt and yellow colouring for paella.
200 g ferraura (green beans for paella).
Place the paella over the heat with olive oil and some salt, when it is hot add the chicken and rabbit frying them over a low heat until gold brown. Add all the beans, fry a little longer and add the tomato. When these has been fried, add the sweet pepper and the water very fast (2.5 - 3 l). At boiling point add the snails, cleaned and boiled previously, saffron, colouring and a pinch of salt. After boiling for 15 minutes, the rice will be distributed evenly, after that it will be cooked for 6 minutes over fast heat and over a low heat for the rest of the time until it is done.