What to Eat in Seville
Posted on 05 January, 2016 | Comments (1)
Seville will capture your heart and your palate. Exploring the narrow streets, little bars and immersing yourself in the night-time ambience is a joy.
The devotion of the Sevillanos to their cuisine is enviable. Fabulous local produce is translated with great skill to the local bars, cafes and restaurants - here timeless classics sit side by side with modern fusion. I suggest you fill your time here on tapas crawls, strolling by the river for abreeze and marvel at the illuminated monuments of Spain’s golden age.
SOME SPECIALITIES OF SEVILLE
Fried fish and seafood is almost an addiction in Andalucia. Frying fish here is an art - and you do not get a greasy plate of oily food. The fish is fresh, the batter light and the flavour fantastic - all it needs it a squeeze of lemon at most and best washed down with cold beer or dry white wine.
Look out for a sign displaying FREIDURIA for a specialist fried fish snack bar. Typical items are:-
Bacalao: Cod; Merluza: Hake; Gambas: Prawn; Tortillitas de Camarones: Tiny shrimp fritters; Choco: Cuttlefish; Calamares: Calamari/Squid rings; Huevos: Fish roe; Pescadillo - whiting;
Boquerones: Anchovies; Puntillitas: baby squid; Chiperones: small whole squid
If you MUST try it all - ask for a "surtido" and share a platter of heavenly fish with friends.
ORTIGUILLAS DEL MAR
These are a true Andalucian delicacy. Deep fried sea anemone is one of the most unusual tapas you'll encounter. Battered and fried like little dumplings, the taste resembles fried oysters and most definitely has a taste of the sea.
JAMÓN IBÉRICO DE BELLOTA de HUELVA
The BEST jamon is acorn fed Iberian ham, jamón ibérico de bellota. Huelva province's Sierra de Aracena, (NW of Seville) produces some of the best ham in Spain.
One of the most well-known tapas in Spain - all chefs be they domestic or 3 Michelin Star Autours have the "best' family recipe for croquetas. There are many variations, with cheese, chicken, tuna, mushrooms, spinach - buy most popular are those made with Serrano Ham
ESPINACAS CON GARBANZOS
Chickpea stew is another staple of the working family and served up in every home in Andalucia. It's a traditional Moorish dish of N Africa, made simply with spinach and seasoned with cumin.
GAZPACHO / SALMOREJO
On a hot Seville day try one of Andalusia's refreshing and delicious chilled soups. Both have a base of tomato. Salmorejo is creamier and usually topped with hard boiled egg and scraps of jamón; Gazpacho - really a salad soup comes garnished with cubes of cucumber, parsley, pepper and sometimes croutons. In summer, Gazpacho made with watermelon is sublime...
Pork cheeks, slow cooked as a stew, have long been served as standard home cooking all over Spain. Today the dish has been elevated to fine dining as well as tapas. You'll find versions made with pork (cerdo) and beef (ternera) - it's hearty, rich and melts in the mouth.
CARNE DE TORO
In the land of bullfighting, the meat of the bull or ox figures on most Sevillian menus, either as carne de toro (meat stew) or rabo del toro roasted bull tail. Both are delicious, with a deep and rich flavour.
Possibly the best cut of Iberian pork, it;s marbled with fat for a full flavour and a texture that melts in the mouth.
These little sandwiches come in many forms; As mini rolls or baguettes, split and filled with a variety of fillings or as small open sandwiches loaded with mouthwatering toppings:- vegetables, meat and fish all in more and more wonderful and exotic combinations.
A Sandwich of pork loin, Serrano ham and roasted pepper. Each tapas bar has it's own twist with other additions to the scrumptious lunchtime favourite.
EGG BASED DISHES Tortilla is the classic thick potato & egg omelette; Reveulto a dish of lightly scrambled eggs mixed with various ingredients from tomatoes, jamon, cheese, mushrooms, snails; Huevos codornices – look out for quail eggs either on their own or atop toasted bread with Serrano ham, Huevos rotos are softly poached eggs served with potatoes, chorizo and jamón.
Something sweet to finish - try these 'little tower" cakes. They are made with the elements of a sweet bread pudding, soaked in honey, milk, cinnamon and sugar. They are a great favourite at Easter, but they can be found all year round.
Seville borders the Sherry triangle, so no wonder the local's preferred tipple is often a glass of sherry. Try an ice cold, dry and salty glass of Manzanilla as a perfect accompaniment to tapas or as an aperitif.