Andalucia

Within Spain the gastronomy of Andalucia is not considered worthy of a seat at the top table. Having lived there for many years, I think this is a mistake. In understanding the food of any Spanish region, one must first look at the history of gastronomy there. Andalucia was for centuries the poorest part of Spain and people had to make do with whatever they could lay their hands on, or pick from the trees.  Times have changed and, just as cities such as Granada, Seville and Jerez are now much wealthier places, the food on offer in Andalucia is in every sense richer than it once was.

If you are buying your own ingredients then the local weekly markets are awash with fresh vegetables and fruit. You will also be well supplied with fresh fish, plentiful pork, great gazpacho and superb serrano ham. Dishes will comprise of some of the best produce grown locally. Olives, almonds, lemons and oranges are used in cooking or in refreshing salads. All along the coastline of Andalucia you will be served freshly landed seafood and fish. Sardines are always popular and can often be found being grilled on the beach itself outside frontline restaurants. 

The Moors ruled here for 800 years and Arab influence has left its mark on the cooking in the region. Kebabs, meatballs and the use of spices in cooking are so typical of what the Moors left behind. Tapas originated in Andalucia, and in the province of Granada, these often delightful small snacks are served free with your drinks in a bar. Alcohol itself is used often in the preparation of main meals. Especially Sherry from places such as Jerez and Sanlúcar de Barrameda.

Serrano ham is air dried, cured ham that is a speciality of the mountain villages of La Alpujarra, high above Granada. People drive many miles to sample local ham and it is exported worldwide. The pig is omnipresent in Andalucia. Locals love pork and the chorizo and morcilla sausages are signature meat dishes in Andalucia. 

Mushrooms with Sherry

Sherry baby

I wouldn't wish you to think that I put alcohol in all my Spanish meals. But there are some that do benefit from a little booze. Not just any booze, you understand. But the fine wines, sherry and spirits that are produced within Spain.

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Clams with Manzanilla

Seafood and eat it!

Manzanilla has become a really popular drink with me since I first tasted it in the smashing town of Sanlúcar de Barrameda in the province of Cadiz. It is an acquired taste. A dry sherry for which this location is so famous. The town is full of bodegas producing marvellous manzanilla.

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Mushroom Soup

Magic Mushrooms

Here is another soup recipe that includes a drop of alcohol. This time fino sherry. The sherry triangle in Spain revolves around places such as Jerez de la Frontera, El Puerto de Santa Maria and Sanlúcar de Barrameda in the province of Cadiz. If you like to taste sherry that is a world away from that which my mother may have consumed each Christmas, then it is this corner of Spain you want to head for. I would never have imagined that I could like sherry but, in Spain, I do.

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Rabbit Rice with Almonds

Bunny Boiling

My last recipe from the very distinctive mountainous region of Spain that is La Alpujarra is one which you will find on many a restaurant menu there. And it is one of the more involved recipes. This recipe is not for the impatient nor one to be produced quickly.

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Pea Soup with Ham and Mint

Peas Please

Pea and ham soup has been a favourite of mine since childhood. So i was pleasantly surprised to find it also popular in certain parts of Spain.

Predictably, Jamon Serrano is used when making this warming soup in Spain and I enjoyed a particularly sumptuous version in Bubion high up in the La Alpujarra mountains. Now the ham can already be salty so do not make the mistake of some Spanish restaurants and add too much salt.

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Jamon Broth

I have written about so much Spanish food, and many recipes which I, personally, enjoy. Meals I have raved about and sung the praises of as loudly as possible.

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Chestnut and Chorizo Soup

Nuts about Spanish soup

It is getting to that time of the year in Spain when chestnut sellers line the streets of major cities selling delicious hot chestnuts to warm up your insides.

Up in the mountainous region of La Alpujarra I have been served several good soups and broths. They know all about warming, hearty food in places such as Capiliera, Trevelez and Pitres.

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Almond Cake

Let them eat cake

I often sing the praises of almonds grown in Spain. They grow in vast numbers, including in the La Alpujarra mountain range. Almonds are used in so much Spanish cooking and in so many different ways.

Here they are the core ingredient behind a very good Spanish pudding, almond cake. The almonds are best prepared by soaking in boiling water until the skins loosen and can be popped off with ease. Prepared in this manner, the almonds produce more flavour.

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Scrambled eggs with wild garlic and asparagus

Going wild

It is in the hills and country lanes of La Alpujarra that you will see people picking wild asparagus, often by the roadside.
Likewise the wild garlic that is used in preparing so many Spanish meals.

I once came across a man armed with a penknife but its sole use was to prize free the small white bulb that looks like a fat spring onion.

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Lentils with Fennel and Nettles

Lentils are used in so much cooking up in the La Alpujarra region of Granada province. Up here, in winter especially, you want warming food. Filling food that protects you from the cold.
In December I have driven from the nearby Costa Tropical where it has been 17 degrees celsius and arrived an hour or so later in La Alpujarra in sleet and with temperatures below zero.

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