Yesterday was held in Meliana in the region of the 'Horta Nord of Valencia' and within the acts of the gastronomic festival 'Menja't Meliana', the 2nd edition of 'Paella de fetge de bou (bull liver paella) and desserts of the cacao del collaretcontests' ('collaret' peanuts desserts). This creamy paella is traditional from the villages of the Horta Nord region and is made with bull liver, bull's heart, bull gizzards, escarole, chickpeas, tomato, garlic, paprika, dye, chillies, rice, olive oil and salt and sometimes with a trickle of brandy. It is a recipe that is cooked mostly in winter due to its caloric intake. The recipe here. The 'cacau del collaret' ('collaret peanut) is an indispensable part of the 'Almorzaret Valencia' the traditional Valencian Breakfast. Contestants must make a dessert with this tasty and popular dried fruit along with the bull liver paella.