ANDALUSIAN CUISINE

INTRODUCTION- The gastronomy of Andalusia

The gastronomy of Andalusia is very varied. Although there are differences between the cuisine of the coastal area and that of the interior, it is part of the Mediterranean diet, based on olive oil, cereals, legumes, vegetables, fish, nuts and meat, as well as a great tradition in the consumption of wine.

Until a few decades ago, Andalusian society was mainly agrarian, which explains why 45.74% of the Andalusian territory is arable land. Rainfed arable crops -cereals and sunflower-, spread over a large part of the territory, stand out above all in the large countryside of the Guadalquivir Valley and the high plateaus of Granada and Almeria -with a considerably lower yield and focused on barley and oats. Among the irrigated herbaceous crops, corn, cotton and rice stand out, preferably located in the fertile lowlands of the Guadalquivir and Genil rivers.

Woody crops are dominated by the olive tree. Vines are extensively cultivated in several areas such as the Marco de Jerez, El Condado de Huelva, Montilla-Moriles and Malaga. Fruit trees -mainly citrus- are located in the fertile lowlands of the Guadalquivir, due to their water requirements.

Fried fish and seafood are widespread along the coast and inland under its influence. The red tuna in the almadraberas areas of the Gulf of Cadiz, the prawns of Sanlúcar, the white shrimp of Huelva and in Malaga the anchovies and mussels of Malaga.

Cured ham is produced in the mountainous areas of Sierra Morena and Sierra Nevada, such as ham from the Sierra de Huelva, Los Pedroches and Trevélez. All three are designations of origin and have a proven quality. In the case of Huelva and Los Pedroches hams, they are made from Iberian pigs, and in the case of Trevélez, from white pigs.

Pastry making shows great influence of the Andalusian cuisine with the use of almonds and honey, being very well known the Christmas sweets made in the female cloistered convents: mantecados, polvorones, pestiños, alfajores, yemas, as well as churros or tejeringos, bizcotelas merengadas and amarguillos.

In Andalusian gastronomy wine has a privileged place at the table. The cultivation of the vine and the elaboration of wine has enjoyed great prestige and fame throughout the world. Most of the wines of Andalusia are protected by one of the six designations of origin: Jerez-Xérès-Sherry, Condado de Huelva, Manzanilla-Sanlúcar de Barrameda, Málaga, Montilla-Moriles and Sierras de Málaga. Also in Andalusia is important the production of vinegars and spirits, some of them with their own denomination of origin, such as Vinegar of Jerez, Brandy de Jerez and Anis de Rute.

DENOMINATIONS OF ORIGIN OF THE GASTRONOMY OF ANDALUSIA

Andalusia has 58 quality designations for products such as oils, wines, honeys or hams, among which we highlight:

Hams: 

The Denomination of Origin of Huelva Ham ensures that it comes from pigs fed according to regulatory standards and belongs exclusively to farms and livestock farms registered and controlled by the Regulatory Board.

Hams and shoulders with Denomination of Origin of Huelva come from purebred Iberian breed pigs or from crossbreeding of Iberian breed with “Duroc-Jersey” and that have at least 75% of Iberian blood. Its external shape is elongated, stylized, profiled by means of the traditional “V” serrano cut and weighing no less than 4.5 Kg.

The Denomination of Origin of Los Pedroches ham is currently being protected by the Council of Andalusia, which certifies and assures the quality of the hams produced in this region of Cordoba.

On the other hand, the Specific Designation of Origin of Trevélez Ham gives this product a recognized prestige and an exceptional flavor.

Wines:

In the province of Huelva, covering seventeen municipalities, is located the Denomination of Origin Condado de Huelva, in an area of 6000 hectares. These are fortified wines, with a distinction between those of Condado Pálido - straw-colored, subjected to biological aging and with an alcohol content between 15º and 17º - and those of Condado Viejo - mahogany-colored, subjected to oxidative aging and with an alcohol content between 15º and 23º.

The Jerez-Xérès-Sherry Designation of Origin regulates wines produced in Jerez de la Frontera and Manzanilla de Sanlúcar de Barrameda. Within this Denomination of Origin are distinguished the finos, the amontillados, the olorosos, the sweet Pedro Ximénez and Moscatel and the Cream. Among the fine wines is the famous Manzanilla de Sanlúcar, protected by its own Denomination.

Asparagus from Huétor-Tájar :

In the west of the natural region of the Vega de Granada grows, from green-purple, tender, healthy and clean shoots, an asparagus similar to wild wheat asparagus. It is the asparagus of Huétor-Tájar, recognized by the Regulatory Council as an Andalusian vegetable with Specific Denomination, with a bitter-sweet flavor and a deep aroma, these asparagus come from native varieties selected in the area since the beginning of the century.

Virgin Olive Oil:

Andalusian virgin olive oil with Denomination of Origin is obtained from the fruit of the olive tree by mechanical or other physical means that do not alter the oil, preserving the aroma, flavor and characteristics of the olive. The oils protected with the Denomination of Origin are extra virgin, have a color ranging from greenish yellow to golden greenish and a fruity flavor characteristic of the variety from which they come.

Brandy de Jerez:

These brandies are made by distillation from grapes, musts, wines and wine spirits. They are aged in oak casks using the criaderas and soleras system and have an alcohol content of between 36 and 45 degrees. Within the Specific Denomination Brandy de Jerez there are three types: Solera, Solera Reserva and Solera Gran Reserva.

Sherry vinegar:

Sherry vinegar, protected by its own Denomination of Origin, is produced in the triangle formed by Jerez de la Frontera, Sanlúcar de Barrameda and Puerto de Santa María. This vinegar is made from the wines obtained from the grapes of the Marco and can be of two types depending on their aging: Sherry vinegar (aged for more than six months) and Reserva Sherry vinegar (aged for more than two years). All these vinegars are dark in color and have an intense aroma and flavor, with an acidity of more than 5º.

Raisins from Malaga:

The Denomination of Origin that regulates the raisins of Malaga comes for its specific characteristics of size and exquisite flavor, very sweet and unique, of the variety from which they come. The DO covers the raisins that are raised in the region of Axarquia and the subzone of Manilva, an area that includes the municipalities of Manilva, Casares and Estepona.

MAIN TRADITIONAL DISHES OF ANDALUCIA

Gazpacho Andalusian: Gazpacho is the most typical dish of Andalusian gastronomy. It is a cold soup made with tomato, bell pepper, cucumber, garlic, onions, olive oil, vinegar, bread and water. Its color is reddish-orange, depending on the ripeness of the tomato, and it is usually eaten during the summer, as it is a dish that is served cold. The gazpacho, formerly was composed only of crumbled bread, oil and vinegar, but over time other components have been added. From it also came other derivatives such as ajoblanco and salmorejo.

SalmorejoIt is thicker than gazpacho, although they share condiments such as tomato, olive oil, vinegar and bread. However, this one is not reduced with water and, as it contains more bread crumbs, it is much thicker. Another difference is that it must be served at the moment, it does not need to be refrigerated for hours as it happens with the Andalusian gazpacho. In addition, it is more like a puree and is sometimes served as an accompaniment to other foods, especially fried foods.

Andalusian Migas: It is a typical shepherds' dish, although today it is still served as a main dish in the interior of Andalusia. There are variants, depending on the region. In this case, it is composed of stale bread, olive oil and garlic to which aniseed and bacon are added. As a savory dish, cucumber, olives and radish are also added. If it is sweet, then it will have milk or chocolate..

Potatoes with dressing:It is usually ordered as a starter or as a tapa. As its name suggests, this dish is composed of potatoes, boiled eggs, onions, olive oil and vinegar. It is very characteristic of the Andalusian regions and can be eaten at any time of the year.

Andalusian stew: Although it has spread to the rest of the communities, the puchero was an Andalusian peasant meal. It consists of a soup of meat, chicken, hen, etc. and the bones of these animals. It is accompanied by chickpeas and potatoes, as well as other condiments such as carrots, chard, celery or turnip, among others.

Sardine Espeto: It is characteristic of the Mediterranean coast. In Malaga, for example, it is very common to see espeto de sardina in the beach bars near the beach, as it is a dish reminiscent of good weather and summer. It is usually cooked outside the restaurant, so its smell will reach you as soon as you sit down. It consists of sardines skewered on a stick that are grilled and usually accompanied with a salad or fries.

Flamenco style eggs: It is a kind of "huevos al plato" but without a specific recipe, so it is normal to find it as a house specialty in many Andalusian restaurants. Normally the basic ingredients are eggs and vegetables, from there everyone creates their own dish. Of course, they are always served in an earthenware bowl.

Pipirrana: This is a typical salad from the regions of Eastern Andalusia. It is very simple, since it is composed of tomato, green bell pepper, cucumber and onion cut in small squares. It is common to add boiled egg, fish or meat. Also, depending on the region it is prepared in one way or another, so sometimes it is more broth-like.

Pulley: This dessert, which resembles porridge, is typical Andalusian. It is mainly prepared with water, salt, flour, anise, milk and sugar, although sometimes fruit, honey, cinnamon, etc. are also added. In desserts, the rosquillas, alfajores or polvorones de Estepa are also very typical.