Andalusia is a land full of flavors that make up a varied and rich gastronomy that is a hallmark of each of its eight provinces.
Andalusia is a land rich in products of the highest quality, both from the sea and from the land, and with this essential base, its own and different cuisine has been built over time , full of flavour, textures and aromas that make it a hallmark of identity. and that it is different in each of its eight provinces.
Also here in the south “tapas” were born , that portion of typical, homemade and tasty food that is served accompanied by a drink and that identifies the specialties of each place.
We go through the entire community from west to east reviewing which are the most significant and popular tapas in each province:
HUELVA
In the gastronomy of the province of Huelva, products from the sea are paramount and one of its stars is the cuttlefish , not in vain are the people of Huelva also known by the name of “chocos”. Cuttlefish are offered in this province in many different ways, from fried to stewed and appear on the menus of all the bars and restaurants in the province.
It is not possible to refer to tapas from Huelva without mentioning its tasty white prawns and coquinas, of extraordinary quality in both cases.
SEVILLA
In this province one of the most popular tapas is spinach with chickpeas , very typical of Lent but now served all year round everywhere. This dish full of flavor and nuances has its roots in the Arab tradition and today has multiple interpretations according to the chef of each bar, and all of them are recommended and deserve to be tried.
The capital of Seville, above all, is full of fry shops where they prepare the fish in a very local way. And one of its star products is, without a doubt, the marinated dogfish. The peculiar seasoning of this dish gives it an unmistakable flavor and smell.
And we can’t fail to also mention the montadito de pringá. This typical meal is made with the meat that has been cooked or “stew” as it is called here, so its main ingredients are chicken, bacon, veal or chorizo, among others, although you can add as many ingredients as the cook sees fit, creating an infinite range of possible combinations. The pringá in Seville can be eaten in many ways, but the most popular is in a montadito, that is, in a small roll perfect for a tapa.
CADIZ
The gastronomy of Cadiz is enormously varied and responds to its own diversity as a province, but if we have to choose an identifying tapas, it could be its famous Chicharrones , which are almost nothing like those made in other places. They are slices of pancetta fried in lard with spices, which are served very finely sliced to make it less greasy than you might think, and for this it is also seasoned with a few drops of lemon.
And another hallmark of Cádiz is the shrimp tortilllita, made with onion, parsley, salt, sparkling water and, obviously, flour and shrimp.
CORDOBA
In the case of the province of Córdoba, there is no doubt that its most distinctive tapa is salmorejo , prepared with a tomato base and the exceptional extra virgin olive oil that this land produces. It is made by mashing a certain amount of breadcrumbs, to which is added garlic, olive oil, salt and of course tomatoes. Finally, it is usually accompanied by a chopped hard-boiled egg, croutons and ham.
The famous flamenquin is the other tapas par excellence of Córdoba. They are pieces of Serrano ham rolled up in ribbons of pork loin, coated in breadcrumbs and later fried in good oil.
JOURNEY
In this province we highlight its world-famous sardine skewers, although today they make skewers of various fish. It is something as simple as grilled sardines, skewered on a metal or cane stick that is pricked into the sand sheltered from the wind so that they cook little by little next to the olive or oak embers and that afterwards they can be eaten with the hands and a good piece of bread.
We also mention the Antequera porra , also known locally as cold porra or porra crúa. It is a cold soup made with tomatoes, lebrillo bread, oil, salt, red pepper, white wine vinegar and garlic. Its name derives from the utensil called mallet, or baton, with which the ingredients were crushed in a bowl.
JAEN
One cannot leave this province without having tried its delicious pipirrana, which is a finely chopped vegetable salad seasoned with olive oil. Its basic ingredients are onion, tomato, green pepper and cucumber, although boiled egg and even some type of fish, meat or even sausages are also usually added.
It is also worth mentioning how popular the recruits are in Jaén, which are nothing more than a crouton, bread fried in virgin or extra virgin olive oil, accompanied by slices of tomato and anchovies.
GRANADA
there is a tapa in Granada that is not easy to find and that has great supporters and also quite a few detractors, but it is really tasty: The Sacromonte tortilla, an omelette made with mutton (or calf) brains, criadillas and other types of offal It usually also has small parts of nuts, peas and breadcrumbs. Some recipes include pieces of Trevélez ham, potatoes and chorizo.
And we also highlight the fried aubergines , cut into sticks or in slices that are made with garlic, vinegar and virgin olive oil and a dash of honey on top.
ALMERIA
The most identifying element of Almeria gastronomy is ajoblanco , a cold soup made with bread, ground almonds, garlic, water, olive oil, salt and sometimes vinegar, which is usually eaten accompanied by grapes or pieces of melon. It is usually taken in long glasses that leave a very refreshing and unmistakable taste.
And another classic tapa from Almeria is the tabernero , a kind of ratatouille made with red and green peppers, tomato, onion and lean pork cut into very small pieces. It is usually served in a casserole with a slice of toasted bread or in a small sandwich.