Day one in Gran Canaria kicks off! Excitement’s high, but so’s our travel weariness. Taking it easy, we head to Dunas de Maspalomas, conveniently located close to our hotel. Join us as we recount our journey to this natural wonder, where golden sands meet azure skies.
Our visit to Dunas de Maspalomas at the end of March offered the perfect climate for exploration, with temperatures hovering around a balmy 20 degrees Celsius. As we set foot on the sandy trails, a gentle cloud canopy shielded us from the sun’s intense rays, allowing for a leisurely stroll toward the coast.
The terrain of the Dunas de Maspalomas offers a mix of gently rolling and undulating slopes, making it ideal for adventurers and families alike. So, bring a board, if you’re up for some sandy slope surfing!
The desert-like ambiance is palpable, with fine sands caressing our feet with warmth accumulated from the day’s sun. Before long, the endless expanse of the beach unfolded before us, a mesmerizing blend of desert dunes meeting the vastness of the ocean. The rhythmic sound of the waves crashing against the shore serenaded our senses, as we meandered along the coastline, immersed in the tranquil beauty that surrounded us.
Walking along the shoreline, we enjoyed the refreshing sensation of the cool seawater lapping at our feet, transforming the sandy canvas into a glistening mirror, reflecting the boundless expanse of sky above and the serenity within. With each step, the cares of everyday life faded into obscurity, replaced by a sense of peace and wonder.
Tips for your visit:
- Time: Consider visiting the Dunas de Maspalomas from March to May and from September to November for milder weather conditions. The amount of time you’ll want to spend there can vary. Generally speaking, it takes at least 1-2 hours to explore the dunes.
- Clothing: Dress comfortably and don’t forget sun protection, such as hats and sunscreen, as well as sandy-friendly footwear.
- Activities: Bring a board for some sand-sliding fun, especially if you’re visiting with children. While swimming directly at the dunes beach isn’t recommended, due to strong currents and potentially dangerous conditions, nearby beaches such as Playa de Maspalomas and Playa del Inglés offer safer swimming options.
Building on our saffron-infused paella from our previous post, today we’re diving into the depth of flavors with black paella, also known as squid ink paella or black rice. Our top pick is Restaurante La Perla Negra Maspalomas in the Cita Shopping Center.
After exploring the dunes, a fruity, refreshing sangria sounds like a dream. This restaurant makes generous use of fresh fruits, with a colorful array – mango, orange, various berries – all mingling together for an indulgent sweetness that lingers on the palate.
One starter that piqued our curiosity is the bao bread with shredded ribs, arugula, avocado and mayo and sriracha. The bao bread is very similar to the steamed bun in China (馒头 Man Tou). It’s soft and pillowy. It serves as a neutral base for the bald flavorful fillings. The shredded ribs are satisfying in portion and rich in flavors – it’s smoky, umami, meaty and tender – perfectly completed by the slightly bitter arugula and creamy avocado. The sriracha sauce adds a kick of heat and tanginess. Together, they create a complex taste sensation that’s both comforting and invigorating!
Garlic Prawn, also known as Gambas al Ajillo in Spanish, is a classic Spanish tapas dish, featuring succulent prawns luxuriating in garlic-infused oil, subtly spiced with chili for extra heat. Served sizzling hot, the intense aroma of the abundant garlic combined with the oceanic savoriness of the shrimp hits you head-on. The tender, plump prawns burst with salty freshness. And the slight kick of chili is very appetizing. Dipping freshly baked, crusty bread into the garlic oil is the ultimate indulgence, soaking up the fresh essence of the sea, the garlic aroma, and a hint of spicy goodness. For seafood lovers, this dish is a must!
Black Paella, also known as Paella Negra in Spanish, is a captivating twist on the traditional saffron rice paella. The dark hue of the squid ink not only gives it a striking, stunning appearance, but also imparts rich, briny, bold flavors. The generous use of squid ink makes the rice very juicy, giving it a velvety texture and a deep, savory seafood flavor. Mixed with the rice are abundant portions of squid, cuttlefish, shrimps, mussels and octopus, enhancing the sensory mouthfeel.
This restaurant serves an innovative version of black paella, by adding touches of green mojo (a traditional local sauce that tastes herbal, garlicky, and citrusy) and garlic aioli (a Mediterranean sauce that tastes rich, creamy, and garlicky). They add bright splashes of color and a blend of fresh herbs, zesty acidity, pungent garlic, and subtle spices that perfectly harmonizes the seafood flavors.
Bienmesabe is a popular dessert in the Canary Islands. It translates to “tastes good to me” in Spanish. Once prepared, it’s served chilled, topped with a dollop of whipped cream and a sprinkle of ground cinnamon. The Bienmesabe has a custard-like consistency with a nutty, eggy, and rich caramel flavor, plus a lemon zest. A splash of sweet liqueur (probably rum) adds a deep, caramel-like undertone that balances the richness of the cream and leaves a nuanced warmth on the palate. Overall, its creamy texture, caramelized sweetness, and fragrant cinnamon make it a very delicious sweet treat.
From steaks and pizza, to ribs and seafood, Restaurante La Perla Negra Maspalomas has a wide array of creative, delicious dishes. Just remember, their paella dishes require a reservation one day in advance!
As we explore the dunes, the sight of those majestic mountain ranges has got our minds buzzing. We can’t wait to go hiking there, to stand amidst their towering peaks and feel their magnificence up close. So, until next time, dear readers, let’s keep the spirits up and take our journey to new heights. See you soon!
