Andalusian cuisine is the cuisine of

Andalusia Andalusia (, ; es, Andalucía ) is the southernmost Autonomous communities of Spain, autonomous community in Peninsular Spain. It is the most populous and the second-largest autonomous community in the country. It is officially recognised as a ...

, Spain. Notable dishes include gazpacho, fried

fish Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of li ...

(often called ''pescaíto frito'' in the local vernacular), the jamones of

Jabugo Jabugo is a town and municipality located in the province of Huelva, Spain. According to the 2005 census, it has a population of 2,475 inhabitants. The region is known for its signature ham, Jamón ibérico.Jo Williams"Huelva Province - Jabugo" A ...

Valle de los Pedroches Los Pedroches is a natural region and comarca in Córdoba Province, Andalusia, southern Spain. It is located in the Sierra Morena area at the northern end of the province. The main town is Pozoblanco. The climate of the comarca is continental. I ...

and Trevélez, and the wines of

Jerez Jerez de la Frontera (), or simply Jerez (), is a Spanish city and municipality in the province of Cádiz in the autonomous community of Andalusia, in southwestern Spain, located midway between the Atlantic Ocean and the Cádiz Mountains. , the ...

, particularly sherry. The oldest known cookbook of Andalusian cuisine dates from the 14th century.

Fried foods

Frying in Andalusian cuisine is dominated by the use of

olive oil Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: f ...

that is produced in the provinces of Jaén, Córdoba,

Seville Seville (; es, Sevilla, ) is the capital and largest city of the Spanish autonomous community of Andalusia and the province of Seville. It is situated on the lower reaches of the River Guadalquivir, in the southwest of the Iberian Peninsula ...

, and

Granada Granada (,, DIN 31635, DIN: ; grc, Ἐλιβύργη, Elibýrgē; la, Illiberis or . ) is the capital city of the province of Granada, in the autonomous communities of Spain, autonomous community of Andalusia, Spain. Granada is located at the fo ...

Málaga Málaga (, ) is a municipality of Spain, capital of the Province of Málaga, in the autonomous community of Andalusia. With a population of 578,460 in 2020, it is the second-most populous city in Andalusia after Seville and the sixth most pop ...

Almería Almería (, , ) is a city and municipality of Spain, located in Andalusia. It is the capital of the province of the same name. It lies on southeastern Iberia on the Mediterranean Sea. Caliph Abd al-Rahman III founded the city in 955. The city gr ...

Cádiz Cádiz (, , ) is a city and port in southwestern Spain. It is the capital of the Province of Cádiz, one of eight that make up the autonomous community of Andalusia. Cádiz, one of the oldest continuously inhabited cities in Western Europe, ...

and Huelva produce olive oil too, but in smaller amounts. The foods are dredged in flour ''a la Andaluza'' (meaning only flour, without

egg An egg is an organic vessel grown by an animal to carry a possibly fertilized egg cell (a zygote) and to incubate from it an embryo within the egg until the embryo has become an animal fetus that can survive on its own, at which point the a ...

or other ingredients, but may include flour from the

chickpea The chickpea or chick pea (''Cicer arietinum'') is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram" or Bengal gram, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are high ...

especially for use in batters). They are then fried in a large quantity of hot olive oil.

Fish and shellfish

With five coastal provinces, the consumption of fish and

shellfish Shellfish is a colloquial and fisheries term for exoskeleton-bearing aquatic invertebrates used as food, including various species of molluscs, crustaceans, and echinoderms. Although most kinds of shellfish are harvested from saltwater envir ...

is rather high: white

shrimp Shrimp are crustaceans (a form of shellfish) with elongated bodies and a primarily swimming mode of locomotion – most commonly Caridea and Dendrobranchiata of the decapod order, although some crustaceans outside of this order are refer ...

from the Bay of

; prawns; murex; anchovies; baby

squid True squid are molluscs with an elongated soft body, large eyes, eight arms, and two tentacles in the superorder Decapodiformes, though many other molluscs within the broader Neocoleoidea are also called squid despite not strictly fitting t ...

;

cuttlefish Cuttlefish or cuttles are marine molluscs of the order Sepiida. They belong to the class Cephalopoda which also includes squid, octopuses, and nautiluses. Cuttlefish have a unique internal shell, the cuttlebone, which is used for control of ...

; "bocas de la Isla", a dish found in

San Fernando San Fernando may refer to: People *Ferdinand III of Castile (c. 1200–1252), called ''San Fernando'' (Spanish) or ''Saint Ferdinand'', King of Castile, León, and Galicia Places Argentina *San Fernando de la Buena Vista, city of Greater Buenos ...

that uses a local

crab Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" (abdomen) ( el, βραχύς , translit=brachys = short, / = tail), usually hidden entirely under the thorax. They live in all the ...

that can regenerate its claw;

flounder Flounders are a group of flatfish species. They are demersal fish, found at the bottom of oceans around the world; some species will also enter estuaries. Taxonomy The name "flounder" is used for several only distantly related species, thou ...

; etc. Andalucian cuisine includes also some less frequently seen seafood dishes, like '' ortiguillas'',

sea anemone Sea anemones are a group of predation, predatory marine invertebrates of the order (biology), order Actiniaria. Because of their colourful appearance, they are named after the ''Anemone'', a terrestrial flowering plant. Sea anemones are classifi ...

s in batter.

Desserts

Sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double ...

was first introduced to Andalusia by the

Moors The term Moor, derived from the ancient Mauri, is an exonym first used by Christian Europeans to designate the Muslim inhabitants of the Maghreb, the Iberian Peninsula, Sicily and Malta during the Middle Ages. Moors are not a distinct or ...

around the 10th-century and cultivated in

. Andalucian desserts are heavily influenced by Arabic

medieval In the history of Europe, the Middle Ages or medieval period lasted approximately from the late 5th to the late 15th centuries, similar to the Post-classical, post-classical period of World history (field), global history. It began with t ...

Andalucian cuisine. Notable dishes include ''

pestiños A ''pestiño'' is a Christmas or Holy Week pastry that is popular in Andalusia and other regions of southern Spain. It is a piece of dough, deep-fried in olive oil and glazed with honey or cinnamon sugar. History The prestiño dates back to t ...

'' (a deep-fried

pastry Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as '' bakers' confectionery''. The word "pastries" suggests ma ...

bathed in

honey Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primar ...

), ' (a form of

almond The almond (''Prunus amygdalus'', syn. ''Prunus dulcis'') is a species of tree native to Iran and surrounding countries, including the Levant. The almond is also the name of the edible and widely cultivated seed of this tree. Within the genus ...

macaroon A macaroon ( ) is a small cake or biscuit, typically made from ground almonds (the original main ingredient), coconut or other nuts (or even potato), with sugar and sometimes flavourings (e.g. honey, vanilla, spices), food colouring, glacé che ...

) from Medina Sidonia, '' polvorones'' (

cookie A cookie is a baked or cooked snack or dessert that is typically small, flat and sweet. It usually contains flour, sugar, egg, and some type of oil, fat, or butter. It may include other ingredients such as raisins, oats, chocolate chips, n ...

s of

Estepa Estepa is a municipality in the extreme south-east of the province of Seville. It had a population of 12.631 in 2013. The town is located north of the Sierra del Becerro mountains. History Estepa possesses a very ancient past and has well-preserv ...

lard Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig.Lard
entry in the o ...

bread, wine

doughnut A doughnut or donut () is a type of food made from leavened fried dough. It is popular in many countries and is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franc ...

s, ' and '' calentitos''.

Wines and liquors

The wines of

(also known as sherry) are famous the world over, praised even by

William Shakespeare William Shakespeare ( 26 April 1564 – 23 April 1616) was an English playwright, poet and actor. He is widely regarded as the greatest writer in the English language and the world's pre-eminent dramatist. He is often called England's nation ...

. Other standouts are the manzanilla of

Sanlúcar de Barrameda Sanlúcar de Barrameda (), or simply Sanlúcar, is a city in the northwest of Cádiz province, part of the autonomous community of Andalucía in southern Spain. Sanlúcar is located on the left bank at the mouth of the Guadalquivir River oppos ...

, the white wines of

, paxarete (a sherry derivative), wines of Condado in Huelva, wines of

Montilla Montilla () is a town and municipality of Spain, located in the autonomous community of Andalusia. , the town had a population of 23,209, which makes it the fourth most populated municipality of the Province of Córdoba. It lies 32 miles south o ...

Moriles Moriles is a town in the province of Córdoba (Andalusia, Spain). In 2018 it had a population of 3,726. The municipality covers an area of about 20 km2 and has a population density of about 194 inhabitants/km2. The town is located about 65&n ...

in Córdoba, wines of

, and ''la tintilla'' of Rota. The

liquor Liquor (or a spirit) is an alcoholic drink produced by distillation of grains, fruits, vegetables, or sugar, that have already gone through alcoholic fermentation. Other terms for liquor include: spirit drink, distilled beverage or hard ...

s of the region are also popular, included the anís made in Rute, and in

Cazalla de la Sierra Cazalla de la Sierra is a small town in the province of Seville, in southern Spain. It is located in the foothills of the Sierra Norte de Sevilla, part of the Sierra Morena, which acts as a border between the region of Andalusia and the regions o ...

, and the rums from the Tropical Coast of

(

Motril Motril () is a town and municipality on the Mediterranean coast in the Granada, Spain. It is the second largest town in the province, with a population of 60,368 as of 2016. The town is located near the Guadalfeo River and is from Granada. Hi ...

Typical dishes

Typical Andalucian dishes include ''pescaito frito'' ( fried fish), gazpacho, Cordoban '' salmorejo,

pringá Pringá is a Spanish dish popular in Andalusia. It consists of roast beef or pork, cured sausages such as chorizo and morcilla, and beef or pork fat slow-cooked for many hours until the meat falls apart easily. Pieces of crusty bread are used to ...

'', oxtail, ''

jamón ibérico ''Jamón ibérico'' (; pt, presunto ibérico ), "Iberian ham" is a variety of ''jamón'' or ''presunto'', a type of cured leg of pork produced in Spain and, to a lesser extent, Portugal. Description According to Spain's '' denominación d ...

'' (Iberian ham), prepared olives, ''alboronía, poleá,''

anise Anise (; '), also called aniseed or rarely anix is a flowering plant in the family Apiaceae native to Eurasia. The flavor and aroma of its seeds have similarities with some other spices and herbs, such as star anise, fennel, licorice, and ta ...

, and various kinds of wine, including

sherries Sherry ( es, jerez ) is a fortified wine made from white grapes that are grown near the city of Jerez de la Frontera in Andalusia, Spain. Sherry is produced in a variety of styles made primarily from the Palomino grape, ranging from light versi ...

(

fino Fino ("refined" in Spanish) is the driest and palest of the traditional varieties of sherry and Montilla-Moriles fortified wine. They are consumed comparatively young and, unlike the sweeter varieties, should be consumed soon after the bottle ...

, manzanilla, oloroso, Pedro Ximénez,

amontillado Amontillado () is a variety of sherry wine characterised by being darker than fino but lighter than oloroso. It is named after the Montilla region of Spain, where the style originated in the 18th century, although the name "Amontillado" is somet ...

) which are undoubtedly the most exported and most widely available of all Spanish wines, as well as

wine Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are m ...

. The wine from

, while similar to sherry, is not technically a sherry, but gives its name to ''amontillado'', meaning "in the style of Montilla". Some other Andalucian dishes include: * Salmorejo (Córdoba) *

Flamenquín The flamenquín is an Andalusian dish made with slices of jamón serrano wrapped in pieces of pork loin, coated breadcrumb batter, and deep-fried. It is often garnished with French fries and mayonnaise. A common variation replaces the loin with ...

(Córdoba) * Ajoblanco (Málaga-Cádiz) * Gazpacho andaluz (Andalucian gazpacho) * Pipirrana (Jaén) * Habas ''con calzones'' * Huevos a la flamenca * Alcauciles rellenos (Cádiz) * Migas de harina *

Gachas Gachas is an ancestral basic dish from central and southern Spain. Its main ingredients are flour, water, olive oil, garlic, paprika and salt. Origin Gachas are based on a very ancient Iberian flour-based staple food preparation. Gachas may hav ...

Olla gitana Andalusian cuisine is the cuisine of Andalusia, Spain. Notable dishes include gazpacho, fried fish (often called ''pescaíto frito'' in the local vernacular), the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez, p ...

Puchero Puchero is a type of stew originally from Spain, prepared in Yucatán, Mexico, Argentina, Paraguay, Uruguay, Perú, south of Brazil, the Philippines, and Spain, specifically the autonomous communities of Andalusia and the Canary Islands. The S ...

Gazpachuelo {{Infobox prepared food , name = Gazpachuelo , image = Gazpachuelo.jpg , image_size = 250px , caption = , alternate_name = , country = Spain , region = Málaga , creator ...

(Málaga) * Biénmesabe o adobo * Ajo harina (Jaén) *

Soldaditos de Pavía Soldaditos de Pavía (lit. Soldiers of Pavia) are a dish of fried cod wrapped in a slice of roasted red pepper. The dish is found in Andalusian cuisine and common at tapas bars in Madrid, capital of Spain. The cod is marinated in a paprika and l ...

Pringá Pringá is a Spanish dish popular in Andalusia. It consists of roast beef or pork, cured sausages such as chorizo and morcilla, and beef or pork fat slow-cooked for many hours until the meat falls apart easily. Pieces of crusty bread are used to ...

Patatas a lo pobre Patatas a lo pobre (lit. poor man's potatoes) is a simple potato dish from Andalusian cuisine. To make the dish thinly sliced potatoes are fried in olive oil to a very soft consistency (like confit Confit (, ) (from the French word '' confir ...

Tortilla de patatas Spanish omelette or Spanish tortilla is a traditional dish from Spain. Celebrated as a national dish by Spaniards, it is an essential part of the Spanish cuisine. It is an omelette made with eggs and potatoes, optionally including onion. It is of ...

Tortillitas de camarones Tortillitas de camarones are shrimp fritters from the province of Cádiz in Andalusia, Spain. They are made with a batter of wheat flour, chickpea flour, water, onion (alternatively shallot or scallion), parsley, shrimp, salt and pepper. Th ...

(Cádiz) *

Pinchitos Pinchitos or Pinchos Morunos is a Moorish-derived food in Spanish cuisine, similar to kebab. The name ''pinchitos'' is used in the southern Spanish autonomous communities of Andalusia and Extremadura. They consist of small cubes of meat thre ...

References

External links

Gastronomía Andaluza en Tertulia Andaluza

Andalusian cookbook - English translation
{{DEFAULTSORT:Andalusian Cuisine