ANDALUCÍA
Tavoli explores the rich food culture of Andalucía, Southern Spain
Sea in Andalucia
Spanish Food culture is also one of the main attractions for tourists who flood to the South for the sunshine, sea breeze and mesmerising culture.
I wasn’t sure whether I would be able to soak up the full experience of Andalucia in the winter months. I had always pictured my adventures of the South of Spain as being long days on the beach followed by warm evenings, eating traditional dinners; slow strolls exploring the rich heritage and a cool refreshment in the local plaza, the rhythmic strums of a Spanish guitar leading the frantic pitter patter of flamenco heels.
Strolling through Marbella, Southern Spain
While the sun was shining and it was definitely warmer than frosty London, it definitely wasn’t the weather for lounging on the deserted beaches or taking a dip in the choppy, off-season sea. As the trip had been arranged last minute, I also missed out on the opportunity to secure any tickets for the museums so I was going to have to skim over the heritage element of the trip too.
Despite the change to my expected itinerary, Spain captivated a little piece of my traveller soul and since getting back to London, I can’t stop thinking about what my next trip will look like. Of course, as with any trip I go on, the biggest thing on my mind since coming back has been the food.
The fusion of different cultural influences and the varied terrain of Andalusia makes its food scene one of the best in Spain. From Spanish classics such as tapas and paella, to diverse seasonal ingredients, this region features some of Spain’s most coveted culinary gems.
Seafood at a food market in Granada, Andalucia
SEAFOOD
Surrounded by both the Mediterranean and the Atlantic, Andalusia boasts quality seafood in abundance. Local markets are teeming with fresh seafood including huelva white prawns, razor clams and squid. Freshly prepared fish glisten from within icy treasure troves, some of which due to their migration patterns, you can’t find anywhere else in the world.
It’s easy to see why seafood plays such a dominant role in many of this region’s famed dishes. From espetos, sardines traditionally cooked on a metal stick over a fire in the sand, to a classic seafood paella. There are as many delicious seafood recipes here as there are varieties of it.
I’ve created some Tavoli versions of these recipes for you to try at home that I hope will transport you straight to Southern Spain, no matter where you find yourself in the world.
GAMBAS PIL PIL RECIPE
Oven baked prawns with smoky paprika, chilli and garlic.
SEAFOOD PAELLA RECIPE
Seafood paella will always be my favourite. Served with a zesty burst of fresh lemon juice and a delicate sprinkle of chopped parsley, it’s the ultimate taste of Spain for me.
STUFFED SQUID RECIPE
Inspired by traditional Spanish and Greek recipes and given a twist with the gentle heat of harissa, this pays homage to a spectrum of Mediterranean flavours.
GRILLED SARDINE RECIPE
Inspired by Spanish espetos, grilled sardines that are skewered and cooked over an open fire to take up a smoky, woody aroma.
FRUITS & VEGETABLES
Spain is like much of the Mediterranean in that you will find yourself spoilt by a delicious choice of seasonal ingredients but the unique thing about Andalucia is that the seasonality of certain ingredients isn’t limited to one season alone.
Tomatoes are usually seen as a summer fruit however there are also winter varieties that flourish here. I recently picked up some Black Iberiko winter tomatoes to create a pan con tomate that for me, perfectly represents the year-round availability of beautifully fresh ingredients. This simple dish of toasted bread that’s lightly rubbed with garlic and topped with a fresh tomato sauce is perfect for lunch, a light snack or to serve as part of a tapas feast.
PAN CON TOMATE
The Spanish Bread With Tomatoes But With A Seasonal Twist For Winter.
MEAT
Ibérico pork is regarded as the highest quality of Spanish ham due to its slow rearing and careful production. Free range Black Iberian pigs roam among the oak forests of Southern Spain, feasting on acorns, grass and herbs that create a rich, nutty flavour within the meat. The curing process also lends to the distinct quality, being left far longer than with other types of ham. Depending on the desired depth of flavour, they can be left for up to 48 months to age to perfection.
We usually consider Ibérico pork as the famed cold cuts, with slithers being masterfully peeled from a large leg upon a wooden stand but there are other cuts of fresh meat that are the key ingredient to some delicious dishes.
Carrilladas are Ibérico pork cheeks that are slow cooked in a rich, wine-based sauce until the meat is so tender, it melts apart at the touch of a fork. This is my recipe and, while it takes an investment of time and maybe money to get the right ingredients, I can promise you it’s worth every ounce of effort.
CARRILLADAS
Tender, slow-cooked iberico pork cheeks in a rich, smoky sauce.
DESSERTS
Spain’s show-stopping cuisine doesn’t stop at small plates and mains but continues into desserts too.
Sevilla’s oranges are famed across the world for their strong perfume that makes them perfect for flavouring recipes, even though they are too bitter to be eaten on their own. The hint of citrus through a creme catalana, Spain’s answer to France’s creme brûlée, blends with the warmth of cinnamon to create an indulgent yet lightly fragrant dessert. So grab your cook’s blowtorch because I’m going to share my creme catalana recipe with you!
CREME CATALANA
Smooth, rich Spanish crème brûlée finished with a layer of caramelised sugar
There is a refinement about creme catalana that we’ll cast aside to take a trip to one of Spain’s local churrerias where busy servers sweep past seated crowds, carrying plates stacked with thick batons of fried batter, accompanied by a generous mug of decadently thick hot chocolate.
My recent trip to Spain taught me that there isn’t just one type of churro. There are traditional churros, the thinner, ridged type that we commonly see in the UK too. Then there are porras which are non-ridged, thicker and fluffier in the centre. Having been blown away by the porra-style churros at Alhambra Churreria in Granada, I knew I needed to try and replicate them when I got home to London. This recipe was what I created as a result.
CHURROS
Porras style churros. Thick, fluffy, delicious!