specialty dishes by province
Typical Almerian dishes include; the olla de trigo ("Pot of Wheat"), the ajo colorao ("red garlic"), the morgas, and the gacha pancakes; of Murcian influence, the picadillo, the grullos of quail or rabbit, the paprika broth, and several dishes based on garlic, tomato and peppers, of Grenadine influence, the pot of broad beans, the choto and trigo a la cortijera (cortijera style wheat).
Moscatel grapes, gazpachos and fish. Amongst its most well known dishes are the veal, tripe, the Ronda style broad beans, bitter asparagus, potatoes in ajopoleo, the pot of noodles Málaga style, fish soup, fish with potatoes, roast tuna, marinera style rice, papanduas (small codfish cakes), sardine pot, and the celebrated espetones de sardinas (sardines roasted on bamboo spits) and Fridura Malagueña; mixed fried fish.
|Fritura Malagueña - Mixed fried fish is typical of Malaga especially on the coast|
Granada boasts the popular Sacromonte omelette and the Grenadine style broad beans. The Granada style of cooking has an Arabian heritage, with generous spices, many soups and stews, and especially sweet. The Trevélez cured ham is renowned. Other dishes from the Alpujarras include the goat in garlic, as well as the trout of Lájuar (grilled with Spanish ham), liberal rice (loaded with spices, and de-boned quail and rabbit), and the Moruna soup.
From Cádiz, we find cabbage stew, seafood, and game dishes. Some of the most characteristic ingredients are: Oysters, squid, clams, sea snails, shrimp, cockles and shad. Some typical local dishes include; caldillo de perro (made with onion, hake, and the juice from tart oranges), squid prepared in its ink, fish on a tile, so-called sopa de gato ("cat soup"), Cadiz stew, fritters, snails, artichokes in olive oil, and golden soups; From Jerez, lamb stew, oxtail in Sherry, sautéed steak, kidneys in Sherry, and tripe.
In Huelva, you can find many ways of preparing choco (a small cuttlefish) and tuna. Among the fish stews are sardines, tuna with tomato, chocos with broad beans, snapper with onions, sea ray in paprika, seasoned swordfish, and clams with rice. From Niebla the "caldereta del Condado" (county pot) is a traditional dish of the yearly pilgrimage to the village of El Rocio.
In Sevilla, where it is said that one does not eat, but feeds on "tapas", we find the Sevillian style veal, salads, huevos a la flamenco (flamenco style eggs), soldaditos de pavía (fish sticks), menudo (tripe), cola de toro (ox tail), duck with olives and chine butter.
In Córdoba, in addition to its formidable game dishes, the ox tail, the "Olla Cordobesa" (Córdoban style "worker's stew), the veal with artichokes, the lamb stew, the "cochilfrito de cabrito", the "chafaina Córdobesa, the roast pig feet, the pigeon with olives, and the "picadillo" (a garnish made with tomatoes) are especially worth noting. A typical dish from Priego is the flavourful "relleno de carnaval".
The cuisine of Jaén, based on its olive oil, offers it "espinacas jinenses" (Jaén style spinach), "ajilimojili" (potatoes cooked with red peppers, olive oil, and vinegar), "alboroinía" (a vegetable stew with yellow squash, onion and eggplant), and vegetable pottages.
In the area of fish we often find herring and cod, which are used to make "ajoharina" and "andrajos". In Jaén we find: mantecados (made with butter or shortening, flour and sugar) from Villacarillo, roscos (a type of donut) from San Marco, hornazos from Vilches, sweet gachas, and the tortas al hoyo. In Córdoba, hojuelas, torrijas (French toast made with honey and wine), flores, pestiños, risaos, jellies, marmalades, and carne de membrillo.
The most notable products of Sevilla are the tortas de aceite from Castilleja, angel hair turnovers, afajores (macaroons) and mostachones from Utrera, the polvornes and mantecados from Estepa, and yemas (made with egg yolks and sugar) from San Leandro, and marmalades from Santa Paula.