Andalusian cuisine

The Andalusian cuisine is the local cuisine of the southern Spanish region of Andalusia. This term is different kitchens are grouped beside the Mediterranean cuisine of the coastal region with a penchant for fish dishes are developed by farmers and herdsmen rather hearty cuisine of the hinterland. The most famous dish is the Andalusian cold vegetable soup gazpacho.

Typical dishes

In the Andalusian cuisine, different cultural influences mingle; they reflect the legacy of the late antiquity, the occupation by the Moors and the Spanish overseas trade. Before the main course, and as a small snack are often as small plates dishes called tapas served as spices have especially garlic and pimiento ( hot chili peppers ) importance. In the very hot summers, light cooking is preferred among the gazpacho, a cold vegetable soup, which was originally eaten by farmers and farm workers in the field. A variant is the Salmorejo.

In the rural kitchen many variants stew and braised dishes are prepared in the fall and winter. This includes the cocido, a chickpea stew with ham bone, chorizo ​​and blood sausage. From very similar ingredients is olla de San Antón. From Granada comes a typical dish of broad beans with ham, habas con jamón. Widely used are also meat dishes with rabbit and lamb, vegetables besides the beans and aubergines and artichokes.

Naturally on the coast fish recipes, fried often formulated as Frituras. Are known among other boquerones adobados ( marinated anchovies ) and moraga de sardinas, a sardine dish with white wine, garlic and olive oil. A specialty from Cádiz, cuttlefish ( chocos ).

Andalusia is internationally known for its cured ham Jamón Ibérico, its suppliers, the Iberico pigs, are kept free range in the oak forests of the Sierra Morena. Also known goat and sheep cheese and sherry. Growing area of ​​the Palomino grape is the so-called sherry triangle between Jerez de la Frontera, El Puerto de Santa Maria and Sanlucar de Barrameda, he is also the indispensable companion of tapas.

For Sevilla a rather simple Rural cuisine is typical. Popular dishes include kidneys in sherry sauce, stuffed artichokes and just gazpacho. In Almeria, there is a preference for soups such as sopa de Almeria with seafood and the sopa de ajo (garlic soup), but also Frituras and game dishes. In Málaga fish and seafood play a significant role as arroz a la marinera (rice with seafood ) or gambas a la plancha (shrimp).