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Food & Drink

Food & Drink

Top 10s food in Andalucia

Andalucia's gastronomy is finally starting to get the adulation it deserves. Of course, those who are familiar with its outstanding piggy, fishy and veggie dishes will already have their own preferred delicacies. Here we offer a geo-mapped list compiled from your suggestions.

Food and Cooking

Food, Cooking and recipe books connected to Andalucia: Andalusia, recipes from Seville and beyond, Andaluz: A Food Journey Through Southern Spain, Cooking in Spain by Janet Mendel, Tapas a bite of Spain, The Taste of a Place, Andalucia.

Food Market

This traditional food market, with stalls run by local tradesmen, is located in the centre of the city, in Calle Doña Blanca. Housed in a beautiful, high-ceilinged, period building, it has a lively, buzzing atmosphere, and offers an excellent selection of fresh fish, meat, and fruit and vegetables.

Jibia con Tomate

Cover bottom of a skillet with olive oil and sauté the onion with the bay leaf and peppercorns on high for a few minutes. Add the cuttlefish and then the tomato sauce after a few minutes; cover and reduce heat to low. Cook for an hour or so until the cuttlefish is very tender when pierced with a fork. Salt to taste.

Alubias Blancas con Almejas

Place the clams in a saucepan with some salt and just enough water to cover; cook on high just until most have opened. Set aside about ¾ cup of the broth and drain off the rest, and remove the clam from the shells, leaving only some shells intact. Discard any clams that have not opened. Rinse the beans well and set aside.

Mediterranean Mixed Salad

A perfect recipe for a quick and easy starter with a Mediterranean theme. Mix all of the ingredients together in a bowl. Drizzle with olive oil and vinegar, season with salt and pepper to taste. Serve straight away.


Plain Cake. Mix all ingredients together and pour into a previously oiled cake pan (crown shape works well). Bake at 180 degrees Centigrade or until golden brown. Serve plain or with fresh fruit or ice cream. This is a favourite with all ages.

Manzanas Asadas

Wash and dry the apples. Using a small sharp knife, cut out the tough inner core and the stem, but try not to pierce all the way through to the bottom. Fill the cavity in each apple with a bit of butter and sugar, place in a shallow baking dish and bake for approximately 30 to 45 minutes, or until tender.

Quince Jelly

Wash the quinces and dry thoroughly with a cloth. Cut into chunks, removing the seeds and centre core, and place in a pot with just enough water to cover. Bring to a boil and then cook on medium heat, uncovered, until the fruit is quite tender.


Mix the egg, 4 tbsp olive oil, milk, anisette, sugar, and baking powder. Measure out the flour and add most of it, stirring well. Add just enough flour to form a dough that is not sticky. Finish mixing with your hands, and then shape the dough with your hands into round strips about 10 to 15 cm long; form each strip into a circle by sealing the tips with a bit of water.

Boquerones en Vinagre

Clean the fish well, removing the head and the spine, as well as the tails and the insides. (Occasionally you will find the fish already cleaned at the market, just be sure it is fresh.) Once cleaned, place the fish in a dish and cover with vinegar. Leave, covered, in the refrigerator for at least six hours.

Cadiz - Sea Bream Cadiz Style

Hurta a la Gaditana - Sea Bream, Cádiz Style. Hurta is the red-banded sea bream, typical of the Cádiz coasts, but any large sea bream (such as gilthead or red bream) could be used instead.

Almeria - Red Garlic Fish Stew

Cut the fish into chunks. Put the water in a pan with the salt and bring to a boil. Add the potatoes, whole tomato and dried peppers. Cook, covered, until the potatoes are almost tender. In a mortar, blender or processor purée the garlic, oil, cumin, paprika, cayenne and saffron with the cooked and skinned tomato, peppers and a few pieces of the potato.

Kasper Nielsen: Recipes

Baked sea bass with mussels and parsley beurre blanc. Kasper Nielsen will revolutionise the way you see Andalucia's finest ingredients. Baked sea bass with mussels and parsley beurre blanc.