At this point, we've all heard of tapas. And, yes, Andalusian cuisine has long been famous for it (and justifiably so). But there's so much more than just tapas going on here.
This authentic Spanish Gypsy Stew recipe features Swiss chard, butternut squash, pears, almonds, garbanzo beans, sausage, pork, and lots more.
Spicy, sweet and fragrant, this one-pot tastes even better if you make it ahead - a tasty addition to any tapas or buffet spread
So finally, some wrap-up notes from the last few days on the coast of Almeria, exploring the beaches and hills surrounding San José. We chos...
These Southern-Style Spanish Potatoes are loaded with flavors, easy to make and done in about 40 minutes. Vegan Recipe.
If you ever visit Andalusia, you'll notice that almost every table in the restaurants has at least one bowl with red cold soup on their tables. That soup is no other than the famous Andalusian Gazpacho. In this article I'll show you how to make it, the different changes that you can make to the ingredients, how to store it, and other special tricks of my own! Is an ideal summer recipe because you don't need to turn the oven or the stove on, and as a result, you'll get a refreshing cold soup.
This simple dish is a sublime homage to tomatoes, believe me, it is delicious and very moorish. It appears from my research this dish originated around the islands of Greece with Santorini claiming rights. Perfect with wine of course!
This white gazpacho features lots of cucumbers in addition to tomatoes creating a wonderfully refreshing cold soup.
Jamie Oliver's Gazpacho recipe, one of the tastiest and easiest versions of the traditional Gazpacho, is made with ripe tomatoes, onions, cucumbers, bell peppers, and other seasonings and sauces. This easy-to-make Gazpacho takes about 25 minutes to prepare and can serve up to 8 people.
This gazpacho recipe calls for salting and draining the vegetables and then freezing them, which helps extract flavorful juices from their cellular structure.
Classic Andalusian gazpacho allows the pure taste of the tomatoes, Sherry vinegar, and olive oil to shine through. It's the perfect no-cook meal for summer.
Andalusian cuisine is rich, varied and unique. If you're ready to try authentic Andalusian food, in this guide I've compiled 30+ dishes for you.
A bowl of this chilled, creamy Spanish soup makes the perfect summer lunch
Based on an authentic Andalusian gazpacho, this amazing recipe has a few twists that create the perfect gazpacho! | @tasteLUVnourish on TasteLoveAndNourish.com
Pungent raw garlic shines in this no-cook soup adapted from Claudia Roden's The Food of Spain (Ecco, 2011).
A beautiful chilled soup with all of Summer's bounty
This is the best gazpacho recipe for an authentic Andalusian style gazpacho from southern Spain of the kind that you’ll find in cities such as Seville. This recipe results in a vibrant orange gazpacho that tastes like a garden salad as a cold summer soup. You can serve this chilled soup with a dense texture so that you can still taste the vegetables or dilute it with water and puree for longer and serve it in a glass. Garnish with finely chopped fresh vegetables. It tastes even better the next day!
Potatoes, Spanish chorizo, peas and spices are cooked in a tomato sauce topped with a perfectly cooked egg.
Spain's salt-cured tuna is known as “the ham of the sea.”
The classic andalusian christmas cookie!
You may not be able to jet off on a Greek getaway any time soon, but these 20 Grecian recipes are sure to make you feel like a goddess in your own kitchen, no airfare or passport required.
Gazpacho has come a long way since it was enjoyed by harvesters on the scorching plains of southern Spain. Modern versions now include all manner of novel
Also known as white gazpacho, this southern Spanish chilled soup combines sweet grapes, creamy almonds and bread to create a silky, refreshing bowlful when you need to cool off from the heat. If you love cold soups, try our classic gazpacho recipe.
Andalusian espinacas con garbanzos—a merger of meltingly soft chickpeas, fruity olive oil, and garlic with tender spinach and spices—is the finest example of culinary fusion. Espinacas con garbanzos is a hyper-regional dish native to Seville with strong Moorish influence that's substantive and full of flavor. Briefly simmering canned chickpeas (uniformly tender, well seasoned, and convenient) in a combination of chicken broth and chickpea canning liquid tenderized them and infused them with savory flavor. A picada (a paste of garlic and bread cooked in plenty of olive oil) thickened and seasoned the sauce. Smoked paprika and Moorish spices such as cumin, cinnamon, and saffron imbued the picada with heady aromas, and tomatoes and vinegar boosted its tang. Thawed frozen chopped spinach was perfect here; already fine and tender, it dispersed beautifully throughout the espinacas and provided plenty of surface area to hold the juices in place.
Cool, vaguely acidic, and faintly sweet, gazpacho is the definitive Andalusian dish.
A trio of spanish deli meats, with tomatoes, basil, kale and red onion picked fresh from the garden, accompanied by a fresh tomato coulis, and melted cheddar cheese all on homemade sourdough bread. Sandwiches don't get any better than this!
Mojama is dark reddish-brown salted dried tuna sold in fish markets. Discover why it's considered a delicacy and makes a great tapa or topping.
Pork with white beans and tomatoes
Exploring Ireland, Europe & the world of food Welcome I'm Faith and I'm member of the Jones Generation and a mature traveller. I have lived on 3 continents and visited over 30 countries in my
Mantecados: A Timeless Spanish Christmas Treat Mantecados, delicate and crumbly shortbread cookies, hold a cherished place in Spanish culinary tradition, particularly during the festive season of Christmas. Their origins can be traced back centuries, to the Moorish influence that shaped Andalusian gastronomy. Historical Roots: The name “mantecados” stems from the Spanish word “manteca,” meaning lard.
Try my delicious pisto recipe, a Spanish version of ratatouille!
This authentic Spanish Gypsy Stew recipe features Swiss chard, butternut squash, pears, almonds, garbanzo beans, sausage, pork, and lots more.
A delicious ham wrapped asparagus recipe topped with Manchego cheese for extra flavor.
Rich and crumbly these traditional Spanish shortbread cookies take on a unique flavor by toasting the flour.
The Andalusian alfajores are a traditional Andalusian sweet, typical of Christmas. It has a Moorish origin from the times of Al-Ándalus!
My friends sure know what pleases me—gourmet gifts. I’ve recently enjoyed a prize-winning goat cheese from El Bosque (Cádiz province), packets of the best acorn-finished ibérico ham from Jábugo (Huelva province), morcilla sausage from Burgos (northern Spain) and mojama, superb dried tuna from Barbate, on the Atlantic coast of Cádiz (southern Spain). (Thanks, Julianne, Nancy, Charlotte.) Mojama is air-dried tuna. Serve it with extra virgin olive oil, coarsely ground black pepper and grated lemon zest. Mojama, sometimes called the “ham of the sea,” is an unusual product, not so widely known, although it has been produced on the Atlantic and Mediterranean coasts for millennia. The Phoenicians, who founded the city of Gadir—Cádiz—around the year 1100 BC, exploited the copper and silver mines of western Andalusia and took over trading routes from the Atlantic to the Mediterranean. Salted fish, made from abundant tuna that migrated through the Straits of Gibraltar, was a product that could be kept on long sea voyages and traded at far-away markets. Mojama is made from thick slabs of tuna—bluefin, albacore, yellowfin—that are packed in sea salt for a day or two, then washed and hung to air-dry. The process, indeed, is similar to that for producing serrano and ibérico hams. The salting draws the moisture out of the flesh. As it dries, the flesh becomes firm, compacted. The flavor intensifies. Lovely gift--12-ounce package of mojama from Barbate. The best quality mojama is cut from the lomo, side of the tuna, closest to the center spine. It is veined with fat which keeps the flesh fairly soft and pliable. Outside cuts taken from near the skin don’t have this streaking and become stiffer in the drying process. I have had mojama that was like cardboard or tough jerky. The taste of mojama? Salty, like good ham, not like anchovies. It has marine overtones, a subtle iodine, but is not “fishy.” It’s a rich, umami taste. Because it’s a concentrated flavor, a little mojama goes a long way. Slice mojama thinly--about the width of a knife blade (1/16th inch). Marinate in extra virgin olive oil for 30 minutes before serving. Good quality mojama is thinly sliced, moistened with extra virgin olive oil and served with bread. It can also be cut in dice or, if very firm, grated, and used as a flavor garnish. Unlike another dried fish, bacalao, salt cod, mojama is not soaked before using. It is never cooked. In addition to the simple, classic presentation, I’ve discovered that mojama can be used in dishes in place of anchovies or canned tuna. Here are some suggestions. Fino Sherry or manzanilla is the best wine with mojama, in my opinion. Breakfast or apéritif? Here sliced mojama tops toasted bread spread with grated tomato and drizzled with extra virgin olive oil. Mojama with Andalusian tapas--bottom, salad with oranges, onions and olives; left, salmorejo, a thick gazpacho cream; top, stuffed eggs. Stuffed eggs with mojama. To make the stuffed eggs: Hard-cook eggs. Separate the yolks and mash them with a spoonful of Dijon mustard, lemon juice, chopped red pepper, chopped mojama and a little mayonnaise to make a smooth mixture. Fill the whites and top them with strips of mojama. This Málaga salad is usually made with salt cod. Layer sliced oranges, onions and sliced mojama on a serving plate. Dress with extra virgin olive oil, red pepper flakes and black olives. Pasta with mojama, garlic, chile and sun-dried tomatoes. Pasta with Mojama and Sun-Dried Tomatoes Mojama tuna replaces anchovies in this version of pasta alla puttanesca. Serves 2 or 3. 1 ounce sun-dried tomatoes, slivered (¼ cup) Hot water 8 ounces linguine, spaghetti or fettuccine 2 tablespoons olive oil 2 cloves garlic, sliced crosswise Hot pepper flakes or sliced chile 1 heaping tablespoon capers 2 ounces thinly sliced mojama, cut into pieces ¼ cup chopped parsley Salt and freshly ground black pepper Lemon zest Place slivered tomatoes in a small bowl and cover with hot water. Let stand 10 minutes. Drain. Cook pasta in boiling salted water until al dente. Heat oil in a skillet. Add sliced garlic to cold oil. When garlic begins to color, add pepper flakes and sun-dried tomatoes. Cook 4 minutes. Add the capers. Drain the pasta, reserving ¼ cup of the cooking liquid. Swirl the liquid into the skillet. Add the cut-up mojama and the parsley. Add the drained pasta to the skillet and toss with the oil. Season with salt and pepper. (Salt may not be needed.) Serve the pasta into heated bowls and grate a little lemon zest over each serving.
This gazpacho recipe calls for salting and draining the vegetables and then freezing them, which helps extract flavorful juices from their cellular structure.
