Do you love traditional Spanish food? You’ve come to the right place. Welcome to our blog series about regional Spanish cuisine. Last time around we explored Catalan food as a part of this series. In our latest article, we’re exploring southern Spanish food from Andalucia. We love Andalusian food at Moda Restaurant.
Andalusian Food & Flavours
Andalusian food, heavily influenced by Arabic cuisine, is healthy, hearty and filling. Hailing from the south of the Iberian peninsula with access to the Mediterranean Sea and the Atlantic Ocean, Andalusian cuisine is largely based on fish, meat, olive oil, grains and vegetables.
Andalusian Food #1 – Gazpacho (Andalusian Gazpacho)
This refreshing Andalusian dish, traditionally served in summer, is a chilled soup, made of raw vegetables blended together. Leftover pan de pueblo (crusty white bread) is essential to thicken the texture of authentic gazpacho. First, fresh tomato, cucumber, green capsicum, red onion and garlic are blended together. To this base, olive oil, sherry vinegar, water and salt are added. Serve this simple summer soup chilled and garnished in a glass with chopped fresh herbs, a drizzle of olive oil, or any leftover chopped ingredients.
Andalusian Food #2 – Ajo Blanco (White Gazpacho)
Ajo blanco, also known as ‘white gazpacho’, is a cold soup typical of the cities of Granada and Málaga. Made of bread, crushed almonds, garlic, water, olive oil, salt and vinegar, this traditional Andalusian soup is often served with juicy grapes or fresh slices of melon. To make this dish, hard bread is softened overnight and the almonds and garlic are crushed together with a mortar and pestle to create a white paste. Finally, water and olive oil are combined together and added to the paste.
Andalusian Food #3 – Gambas al Ajillo (Garlic Prawns)
This classic Andalusian tapa, consisting of prawns soaked in a garlic-chilli sauce, offers a delicious blend of flavours. Traditional preparation of gambas al ajillo involves cooking prawns slowly with olive oil, chilli and garlic in a terracotta dish. Sometimes, Andalusians will add parsley or a dash of lemon juice to the tapa for freshness. Mop up the delicious sweet and spicy sauce with chunks of pan de pueblo (crusty white bread).
Andalusian Food #4 – Salmorejo (Cold Tomato Soup)
Delightful and refreshing on a summer’s day, this smooth tomato soup, originally from Córdoba, includes many staple Andalusian ingredients: bread, olive oil and tomatoes. These foods are blended together until smooth, and often served garnished with Jamon Iberico and chopped boiled egg.
Andalusian Food #5 – Coquinas (Clams)
Coquinas are colourful clams, found on the Huelva and Cadiz coasts in Andalucia, and often cooked by locals in a broth of garlic, parsley and white wine.
Andalusian Food #6 – Pescadíto Frito (Fried Fish)
One of the most traditional tapas in Seville, pescadíto frito (‘fried little fish’ in the Andalusian dialect) is a simple yet classic Andalusian seafood dish. Pescadíto frito consists of a fresh white fish, such as cazon (dogfish), calamari, atún (tuna) or pez espada (swordfish), coated in a light batter, deep-fried in olive oil, sprinkled with salt and served hot. Typically, the fish is served with a squeeze of fresh lemon juice or vinegar marinade (escabeche style) and enjoyed with a cold glass of beer or Manzanilla sherry.
Andalusian Food #7 – Jamón Ibérico de Bellota (Acorn Fed Iberian Ham)
One of Andalucia’s most famous delicacies, Jamón Ibérico de Bellota is a cured ham made from pure-bred Iberian pigs that have roamed the southern oak forests between Spain and Portugal, grazing on acorns. The ham, cured for 36 months, has a soft, oily texture with marbled fat, which makes for an intense aroma, delicate sweet-salty flavour and rich, creamy texture that melts in the mouth.
Andalusian Food #8 – Alboronía (Eggplant Stew)
Alboronía is an Andalusian stew, perfect for cold or rainy days. Of Jewish-Muslim origin, it is traditionally made in winter with eggplant, zucchini, pumpkin, ripe tomatoes, onions, garlic, soaked chickpeas and potatoes as the primary ingredients.
Andalusian Food #9 – Flamenquín (Andalusian Roulade)
Flamenquín is a dish from Córdoba in Andalucia, traditionally made with marinated pork loin and quality Jamón Serrano ham, coated in breadcrumbs and fried until it is encased in a crispy golden crust. Its name, which translates as ‘little Flemish’, comes from its light golden colour, said to resemble the blond hair of the Flemish assistants who accompanied Emperor Charles V to Spain.
Andalusian Food #10 – Tortillitas de Camarones (Prawn Fritters)
Tortillitas de Camarones are crispy, tasty prawn fritters that originated in the province of Cádiz in Andalucia. Made with a thin, light batter of wheat flour, chickpea flour, water, onion, parsley, shrimp, salt and pepper, these fritters are fried on both sides in a pan filled with olive oil. The tortillas are often served as a side dish with sun-dried tomatoes or a salad.
Andalusian Food #11 – Rabo de Toro Estofado (Oxtail Stew)
Andalucia is the heart of many customs we typically think of as ‘Spanish’, from bullfighting to flamenco. Rabo de toro estofado is a traditional Andalusian oxtail stew made from the bull killed at the bullfight earlier that day. This form of braising oxtail dates back to Roman times and involves cooking the meat slowly over low heat in Andalusian sherry or red wine until it is so tender it falls apart in the mouth.
Andalusian Food #12 – Urta a la Gaditana (Cádiz-Style Sea Bream)
Urta a la Gaditana is an Andalusian dish, featuring red-banded sea bream, monkfish, cod, halibut or cod fished on the Cádiz coasts. The succulent white fish is filleted, coated in flour and cooked with olive oil in an earthenware cazuela, doused in Andalusian sherry, and mixed with onions, tomato, thyme, bay leaf, salt and pepper.
Ready to try some delicious Spanish food? Book a table at Moda Restaurant today!