Andalusian Tapas In Seville, a must-try
Seville is the capital city of the southern Spain region of Andalusia. With a rich history and impressive monuments Seville has become a very attractive destination for travelers. Not everything is about touring monuments though, as the Andalusian cuisine is also part of what is offered to visitors.
The Andalusian cuisine as the history of the region is a mixture of different cultures, between Europe and Africa and between the Mediterranean and the Atlantic lots of different civilisations have left their culinary taste in this region, here is our highlights:
SPINACH WITH CHEAKPEAS
Our veggie option in this list, a delicious choice if you visit Seville. One of the dishes with Arab heritage, very different from the typical Spanish food. Cumin will be the secret ingredient, a spice used commonly in the middle east. This dish became very popular after the Christian reconquest of the south of Spain and is usually prepared during Lent, after the prohibition of eating meat. Don’t hesitate and try it!
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SALMOREJO
This improved version of gazpacho is one of the favourite locals’ dishes. A summer recipe now present all year round at every bar or restaurant, both as a main course or as a side. With just a handful of ingredients (Tomato, garlic, olive oil, bread, vinegar) you can taste the flavours of the Andalusian countryside.
Don’t worry when you get your first salmorejo, this meal is served cold, yes a cold soup helping you to deal with Seville summer’s temperatures. Samorejo is usually served with hard-boiled egg and Iberian ham dices on top.
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CAZÓN EN ADOBO
In a region surrounded by both the Mediterranean and the Atlantic fish should be an important part of the culture. In Andalusia you can try a wide variety of fish. Our option for this list is called Cazón en Adobo, being “Cazón” the name of the fish (dogfish) while “en adobo” refers to the cooking method (marinated). Dogfish is a small species of shark and it is cut into small pieces marinated in a sauce with vinegar, paprika, garlic and origan for few hours before deep-frying.
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IBERIAN PORK CHEEKS
When it is about Spanish cuisine it is about pork. The culture of pork in Andalusia also refers to historical reasons (forbidden animal for Muslims and Jewish) as a way of proving a new Christian was loyal to the new religion. The Iberian race of pigs is also considered a religion in some of the mountain villages, where local farms will look after the animals feeding them with acorns until it is time.
Out of the parts of the pig we have chosen the cheeks, usually prepared as a slow cooked stew, sometimes with sherry wine to give flavour. You will be surprised discovering how tender pork meat can be.
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