8 RECIPES FROM ANDALUCÍA THAT ARE EASY TO MAKE AT HOME!

It is known that the Mediterranean diet is one of the healthiest diets in the world. In Spain, the Andalusian gastronomy is one of the most diverse cuisines with a big variety of fish, meat, legumes and vegetables. During spring and summer it is common to see lighter meals served which are much faster to prepare. But during the Holy Week you can also see many stews and special recipes to celebrate this time of year. We would like to show you some of them, the ingredients and some recommendations of where you can try them in Seville. 

1.    Salmorejo cordobés

As one may guess from the name; this traditional Salmorejo recipe is authentic from the Córdoba province. It is a delicious thick cream which you drink cold. It can be prepared patiently with a mortar and pestle, or it can be made using a blender or a food processor. You can add as many ingredients as you like, but the original recipe only has four: tomatoes, bread, extra virgin olive oil and salt. To this you can add a clove of garlic. We usually eat this during summer or when it is very hot, because this is a refreshing dish and easy and fast to make. A good place to try this in Seville is at restaurante Eslava, in Calle Eslava, 3.

Ingredients for 6 persons

  • 1 kg tomatoes
  • 200 g bread, (preferably from the day before)
  • 150 ml extra virgin olive oil
  • 1 clove of garlic
  • Salt to taste

2.    Gazpacho

This is probably the world’s best known Andalusian recipe. It is more or less the same as a Salmorejo, but with a more liquid texture. Depending on who makes it, the dish can be stronger because of the vinegar, or it can have cucumber in it as well. This is usually eaten during summer, when it’s hot. It can be served as a starter or a main. With chicken or a chickpea salad. A good place to try this dish in Seville is at the restaurant Los Cuevas, in calle Virgen de las Huertas 1, in Triana. 

Ingredients for 6 persons

  • 1 kg ripe tomatoes
  • 1 green bell pepper
  • 2 cloves of garlic
  • A hands full of bread soaked in vinegar
  • 200 ml of extra virgin olive oil
  • Water and salt
  • Optional: very small pieces of cucumber, bell pepper, onion and a hardboiled egg, or Serrano ham and fried bread

 

3.    Grilled bell peppers with bonito
This dish is considered a salad or a starter and is perfect during spring and summer. It is perfect to serve to your guests as a starter while you finish cooking the rest of the food. It’s fresh, fast to make and above all: delicious! The combination of grilled bell peppers (even better when they are homemade) and the bonito fish from the north is a beautiful marriage. And it only takes 30 minutes to cook! Serving this as a starter is the authentic way to serve it. We recommend you to try it at la Bodega Dos de Mayo, on the plaza de la Gavidia, 6.

Ingredients for 3 persons

  • 4 red bell peppers
  • 1 jar of bonito fish in olive oil
  • 1 clove of garlic
  • 1 teaspoon of cumin
  • 70 ml of white wine vinegar
  • Salt

4.    Broad beans with ham and mint
This is a traditional recipe from Granada. It is very easy and cheap to make and truly delicious! It only takes 5 minutes to make and you will love it as a starter during the warmer seasons. Even though the season of the broad beans is during spring, we can buy them frozen in every supermarket. Casa Morales is a place we recommend in Seville to try this Granadian dish. You can try many more dishes there at the calle García Vinuesa, 11.

Ingredients for 4 persons

  • 500 g broad beans (small and tender. Best if fresh, but frozen or conserved ones work too)
  • 100 g of Iberian ham (soft and chopped into small pieces)
  • 1 medium-size onion
  • Some mint leaves
  • Olive oil and salt

5.    Chickpea salpicón salad. 

This salpicón or salad with chickpeas is the most fresh and easy dish to prepare of these recipes. The ingredients are very similar to a salpicón with seafood, but you add the cooked chickpeas. You can try this salpicón at the Bodega Siglo XVIII in the calle Pelay Correa, 32. 

Ingredients for 4 persons

  • 500g chickpeas
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 red onion
  • Freshly chopped parsley
  • Oil, salt and vinegar

 

6.    “A la Flamenca” style eggs

This is a complete dish which is very easy to make and very delicious. According to some people, this dish should be the dish of the day in every bar across Spain. In an earthenware casserole, you have a plate with plenty of vegetables, meat and egg in which you can dip the bread. You can eat it at any time of the year, but it will take about one hour to cook it. It’s very easy to cook despite the cooking time. You can try this dish in Seville at the La Taberna at the Calle Gamazo, 6.

Ingredients for 4 persons

  • 4 eggs
  • 60 g ham
  • 60 g chorizo 
  • 100g peas
  • 100g green beans
  • 8 pieces of asparagus 
  • 50 g minced onion
  • 1 minced clove of garlic
  • 500g pealed and crushed tomato
  • Salt and olive oil

7.    Stew of Lent: chickpeas with spinach and cod

Spain is a country in which the traditions influence our customs and food we prepare at home directly. During Lent we have a tradition in which the religious tradition dictates the “Vigilia” or Lent, or the prohibition of meat. Thanks to these prohibitions we got some incredible recipes with different ingredients. In our previous blog posts and numerous publications we already talked about this soup. However, this recipe has an ingredient added to it: the cod. This easy recipe takes about 40 minutes to cook and is very healthy. You can find this dish during Lent at Casa Ricardo-Antigua Casa Ovidio at the calle Hernán Cortés, 2.

Ingredients for 4 persons

  • 300 g dried chickpeas (not soaked)
  • 300 g unsalted bacalao / cod
  • 250g fresh spinach
  • 2 medium-size onions
  • 4 cloves of garlic
  • egg
  • 1 slice of bread
  • 1 teaspoon pimentón de la Vera (sweet and sour or sweet) (pimentón is a smoked paprika powder)
  • 1 bay leaf
  • Extra virgin olive oil
  • Salt to taste

 

8.    Torrijas de Semana Santa

Everybody in Seville loves this variation of French toast. Regardless of whether or not believers; this treat is usually associated with Lent and is a delight. It has a long tradition and presence in our kitchens, going back to the roman period. This dish would be known as French toast in the English speaking world, but it is so much more than that. It is eaten during Lent and the Easter Week, when you can’t eat any meat. During this period we fill our stomach with something extra. There are a lot of varieties in different countries and in Spain. There is no right or wrong way to make it. We recommend the Confitería Los Ángeles to try them. Is there a better place to try this traditional treat other than an artisanal place? You can find it at Calle Adriano, 2.

Ingredients: 

  • 2 loaves of sliced bread for French toast
  • 1 kg honey
  • 1 litre milk
  • 12 eggs
  • Half a litre of white wine

 

Sources:

Web turismo de Andalucía – recetas (https://www.andalucia.org/es/recetas)
Directo al paladar (www.directoalpaladar.com)
Recetas de rechupete (www.recetasderechupete.com
Recetas gratis ( www.recetasgratis.net)
Recetas sin lactosa (www.recetassinlactosa.com)
Urban Explorers (https://urbanexplorers.es/)
El Comidista (del diario El País) (www.elcomidista.elpais.com)
El Saber Culinario (www.elsaberculinario.com)

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