Food is a significant part of any vacation. Tasting local cuisine gives you a deeper understanding of the place you are visiting, and eating local food and drinking local wine elevates any vacation. Spanish cuisine is a melting pot of all the cultural influences it has seen in history. Eight hundred years of Moorish rule leaves an indelible mark on Seville, from the culture, music, food, and architecture, you can feel it everywhere in Seville.
There is magic in the air. The sights and sounds of this beautiful city engulf you as soon as you reach the old town—a visit to the mesmerizing Alcazar, its beautiful gardens with many a fountain. The bullfighting ring, the Cathedral with a shrine to Christopher Colombus. Music and stomping of flamenco dancing waft into your ears as the street performers perform on the street. Once you have soaked it all in, your attention turns to the food.
Food is the city's superstar. The many bars lining the streets are full of delicious tapas(small bites), Fresh Mediterranean ingredients, Olive oil from nearby olive farms, Oranges, tomatoes, and the Jamon (ham). The influences from Africa, spices and saffron, Latin America, and the vast Spanish colonies, Potatoes, and Corn. Unlike many other cuisines, the food in Sevilla is hearty and earthy, fresh and delicious. It makes the food in Seville an unforgettable experience.
Picking a few dishes from the vast array of local delicacies is hard, but here are a few simple-to-make and tasteful recipes. But here are five that I enjoyed
Pan con Tomate (Bread with Tomato)
Ingredients
2-3 large, ripe tomatoes
Two medium cloves of garlic, split in half
One loaf of ciabatta bread
Extra-virgin olive oil, divided
3-4 cloves of garlic
Cut tomatoes into halves and grate them into pulp.
Add salt to taste. And two tablespoons of olive oil.
Slice Ciabatta loaf into half and cut into 6-inch pieces
Toast bread in the oven
Rub Garlic onto the toasted bread
Heap tomato paste onto bread
Garnish with flaky sea salt.
Patatas Bravas
Ingredients
2 potatoes, cut into cubes
2 cups olive oil
1 tablespoon salt
2 tablespoons olive oil
1 teaspoon salt
1 clove of Garlic, finely chopped
1 teaspoon smoked Paprika
1 can of diced tomatoes
¼ cup vegan mayonnaise
Heat 2 cups of olive oil in a skillet. Season the cubed potatoes with salt and Paprika. Fry the potatoes till they turn golden brown. Remove from pan and set aside to cool. Heat the oven to 350 degrees, bake the potatoes for 10 mins, till they are crispy, and set aside.
Bravas Sauce:
Puree the canned diced tomatoes in a mixer. In a pan, heat 2 tablespoons of olive oil, add the minced Garlic and shallow fry and add Paprika and tomato puree salt to taste.
Put Potatoes in the serving dish and add the Bravas sauce on top. Drizzle with vegan mayonnaise.
1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
½ onion, diced
frozen chopped spinach, thawed and drained well
1 can garbanzo beans, drained
½ teaspoon cumin
½ teaspoon salt
Boil the canned garbanzo beans for 5 mins and set aside. Heat olive oil in a pan, add minced garlic and chopped onions, shallow fry till onions sweat, add cumin powder and fry for 30 secs. Add the garbanzo beans and spinach and cook till the spinach is wilted.
Salmorejo
Ingredients
5-7 ripened tomatoes deseeded and core removed
1 baguette, cubed 1 cup
2 garlic cloves
1 teaspoon sherry vinegar
1/4 cup extra-virgin olive oil, plus more for serving
1 cup water
Kosher salt
1 avocado cored and diced
Basil leaves for garnish
Dice the tomatoes and add to a blender, add garlic, and run the blender. Add the bread, sherry vinegar, water, and salt, and run the blender. While the blender is running slowly, add the oil, and keep adding till the liquid emulsifies.
Pour into a soup bowl and garnish with avocado and basil.
Ingredients
1 eggplant
1/4 cup Milk
2 tablespoon Honey
1 teaspoon Sea salt
1/2 teaspoon Pepper
1/2 cup Flour
1/2 cup Extra Virgin Olive Oil
Make slices of Eggplant. Season with salt. Make a batter with flour and milk. Heat oil in skillet. Dip the slices of Eggplant in the flour batter.
Fry the batter-dipped Eggplants till they soften. Drizzle with honey and serve
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