Andalusian cuisine
The Andalusian cuisine is the regional cuisine of the southern Spanish region of Andalusia . This term encompasses different cuisines, in addition to the Mediterranean cuisine of the coastal region with a preference for fish dishes, there is the hearty cuisine of the hinterland developed by farmers and shepherds. The most famous Andalusian dish is the cold vegetable soup gazpacho .
Typical dishes
Different cultural influences mix in the Andalusian cuisine; they reflect the legacy of late antiquity, the occupation by the Moors, and Spanish overseas trade. Before the main course and as a small snack , so-called tapas are often served as small plates , garlic and pimiento (hot chili peppers ) are particularly important as spices . In the very hot summers, a light cuisine is preferred, which includes gazpacho , a cold vegetable soup originally eaten by farmers and farm workers in the fields. One variant is the salmorejo .
In the rural kitchen many will fall and winter stew variants and stews cooked. This includes the cocido , a chickpea stew with ham bone, chorizo and black pudding . Olla de San Antón consists of very similar ingredients . A typical dish made from broad beans with ham , habas con jamón, comes from Granada . Meat dishes with rabbit and lamb are also widespread , with vegetables as well as beans, aubergines and artichokes .
On the coast, fish dishes naturally dominate, often fried as frituras . Known include boquerones adobados (marinated anchovies ) and moraga de sardinas , a sardine dish with white wine, garlic and olive oil. A specialty from Cadiz are squids ( chipirones ).
Andalusia is internationally known for its air-dried ham Jamón Ibérico , whose suppliers, the Iberico pigs , are raised free-range in the oak forests of the Sierra Morena . The place Jabugo in the province of Huelva is especially notorious for the "de Pata Negra". Also known for goat and sheep cheese and sherry . The 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, it is also the indispensable companion for tapas.
A rather simple rural cuisine is typical of Seville . Popular dishes are kidneys in sherry sauce, stuffed artichokes and gazpacho. In Almería there is a preference for soups such as the sopa de Almería with seafood and the sopa de ajo ( garlic soup ), but also frituras and game dishes. In Málaga , fish and seafood play an important role, as in arroz a la marinera (rice with seafood) or gambas a la plancha ( shrimp ).
