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.
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.
This is really "pescadito frito", but with the coastal southern accent it ends up sounding like "pescaíto" and is now commonly referred to as such. There isn´t really a proper recipe, you just need to take a trip over to the local produce and meat/fish market one morning.
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.
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.
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.
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.
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.