Andalusian cuisine
Andalusian cuisine is the regional cuisine of
Fried foods
Frying in Andalusian cuisine is dominated by the use of
Fish and shellfish
With five coastal provinces, the consumption of fish and shellfish is rather high: white shrimp from the Bay of Cádiz; prawns; murex; anchovies; baby squid; cuttlefish; "bocas de la Isla", a dish found in San Fernando that uses a local crab that can regenerate its claw; flounder; etc.
Andalucian cuisine includes also some less frequently seen seafood dishes, like
Desserts
Sugar was first introduced to Andalusia by the Moors around the 10th-century and cultivated in Granada.[4]
Andalucian desserts are heavily influenced by
Wines and liquors
The wines of
Typical dishes
Typical Andalucian dishes include pescaito frito (fried fish), gazpacho, Cordoban salmorejo, pringá, oxtail, jamón ibérico (Iberian ham), prepared olives, alboronía, poleá, anise, and various kinds of wine, including sherries (fino, manzanilla, oloroso, Pedro Ximénez, amontillado) which are undoubtedly the most exported and most widely available of all Spanish wines, as well as Málaga wine. The wine from Montilla, while similar to sherry, is not technically a sherry, but gives its name to amontillado, meaning "in the style of Montilla".
Some other Andalucian dishes include:
- Salmorejo (Córdoba)
- Flamenquín (Córdoba)
- Ajoblanco (Málaga-Cádiz)
- Gazpacho andaluz (Andalucian gazpacho)
- Pipirrana (Jaén)
- Habascon calzones
- Huevos a la flamenca
- Alcauciles rellenos (Cádiz)
- Migas de harina
- Gachas
- Olla gitana
- Puchero
- Gazpachuelo (Málaga)
- Biénmesabe o adobo
- Ajo harina (Jaén)
- Soldaditos de Pavía
- Pringá
- Patatas a lo pobre
- Tortilla de patatas
- Tortillitas de camarones (Cádiz)
- Pinchitos
See also
References
- ^ Egeraat, Leonardus van (1965). Motoring Guide to Spain and Portugal. E. Stanford. p. 86.
- ^ Anonymus, Andalusian. Andalusian Cookbook.
- ISBN 978-0-7894-0427-5.
- ^ Sevilla, Maria Jose. Delicioso: A History of Food in Spain. Reaktion Books. p. 120.