Seville Gastronomy
Seville's typical dishes mostly are relatively simple
to prepare, but extraordinarily tasty. Those are some of the best
known:
Gazpacho, the famous cold "soup", a vegetable-cream
made of tomato, cucumber, paprika, garlic, olive-oil, vinegar
and bread; Pescaito frito, fish turned around in flour and fried
in olive-oil; Huevos a la Flamenca, a fried egg in a sauce of
tomato and Chorizo (a spicy typically Spanish sausage); Cocido
Andaluz, a "hot-pot" made of chick-peas and different
vegetables; Rabo de Toro, a ragout of bull's tail.
The numberless bars of this city use to offer so-called Tapas, "mini-dishes" for the small hunger. Each local has its own "house-specialities", but some recipes you will find almost everywhere: Huevas, fish-eggs either with mayonnaise or Sauce Vinaigrette, Pinchos Morunos, very spicy spits of meat, Pavías de Pescado, marinaded fish fried in olive-oil, Caracoles, snails in a tasty sauce, Jamon, cured ham, and of course the fantastic olives of the region. The great local wines, Jerez (sherry), Manzanilla and Montilla are a perfect match to all those dishes.
The traditional sweets are mostly of Moorish influences and are prepared often with honey, but also with wine. Very well known are Torrijas and Llemas de San Leandro.
Seville guide
Seville
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