The capital of the south of Spain, Andalusia, has one of the most complete culinary cultures of all Spain, representing very well some typical national products and others from the sea. Always with that personalized Andalusian touch, each recipe offered is a delicious delicacy that can be tasted in different ways. Because the gastronomy of Seville It is served in the famous tapas and montaditos or dishes ranging from stews to fried foods. In general, all that art, all that joy and even all that Sevillian charisma is perfectly reflected in each elaboration that you can enjoy in any bar from the city. Find out more here.
Traveling through the best gastronomy of Seville
A special color has the Andalusian capital, just like its more, from the most basic to the most elaborate, from meat to fish and from the freshest to the most consistent delicacies. Traveling through its central streets you can soon contemplate that gastronomy of Seville in each of its corners, where the bars are open to the public. Every few meters, you have a bar. Something very representative and popular of the city, essential to discover as well as its local foods such as gazpacho or Andalusian gazpacho. This is very common in the hot summer months, although it can be enjoyed in other months of the year. A cold soup with vegetables (especially tomatoes, red peppers, cucumber and garlic) crushed with water and olive oil refreshes the palate.
On the other hand is the oxtail, a powerful very Spanish elaboration, which you can find in many other regional gastronomies. Is a stew with said part of the animal, although that of the cow is also used, accompanied by tomato, pepper, carrot, spices, the meat broth and Red wine. It is served hot, just like the snails, another product that is eaten in a variety of points of Spain. Specifically in the capital of Guadalquivir, the recipe contains chilli, garlic, spices, fennel and pennyroyal, after cooking that main ingredient. In this same group of dishes we can also include the Andalusian cooked, which is made with chickpeas, beans and various sausages (chorizo, blood sausage, bacon ...).
The famous 'fried fish' and montaditos
Delving into seafood, the gastronomy of Seville focuses on the call 'fried fish' with the frying of several marine species, in particular small fish with little bone. So, you can try anchovies (also typical of Málaga), white shanks, mackerels, heartburn or mullets. Along these lines, there are also the marinades of fish like barbel (river fish) and those with white meat like the dogfish or cod. With the latter two other typical Sevillian recipes are prepared: the little soldiers of Pavia -battered strips that can be marinated- and the Cod with tomato -frying previously floured loins-.
If you go to a bar in the capital, you must ask for one tapa of those fish or the Grilled squid, another typical delicacy. All this is unmissable as much as the montaditos variety of foods: ham, tortilla, mackerel, chicken, fried pepper, and so on. They are also usually prepared with the remains of the meat from the preparation of the stew, under the name of 'pringá '.
