{"id":9811,"date":"2021-03-02T17:15:02","date_gmt":"2021-03-02T17:15:02","guid":{"rendered":"https:\/\/abantalrestaurante.es\/?p=9811"},"modified":"2021-03-02T17:15:02","modified_gmt":"2021-03-02T17:15:02","slug":"culinary-inspirations-seville-and-andalucia-spain-recette-magazine-suvie","status":"publish","type":"post","link":"https:\/\/abantalrestaurante.es\/en\/culinary-inspirations-seville-and-andalucia-spain-recette-magazine-suvie\/","title":{"rendered":"Culinary Inspirations: Seville and Andaluc\u00eda, Spain (Recette Magazine – Suvie)"},"content":{"rendered":"

One of Europe\u2019s most dynamic cities, Seville is flush with style and\u00a0br\u00edo<\/em>.\u00a0 The stories of Figaro and Carmen, Don Juan and Fidelio set the stage, while gypsies, flamenco dancers and bullfights provide the action, along with much of the city\u2019s soul.\u00a0 In many ways, Seville\u00a0is<\/em>\u00a0Spain \u2014 or, at least, it\u2019s the Spain we dream of home, as many of the flourishes we identify with the country originated here, or in the Andaluc\u00eda region.<\/p>\n

As one of Andaluc\u00eda\u2019s historic capitals, Seville\u2019s influences meld Muslim, Jewish, and Christian traditions, but it\u2019s the Moorish elements that dominate architecture of the historic center that surrounds the Barrio de Santa Cruz, a medieval neighborhood stocked with restaurants and bars.\u00a0 The labyrinth of narrow, windy streets was the city\u2019s Jewish quarter until the end of the 15th century and today thrives as an irresistible lure for visitors, replete with ceramic-tiled benches and the scent of orange trees.<\/p>\n

They come to ogle a trio of UNESCO World Heritage-listed buildings.\u00a0 The Alc\u00e1zar of Seville, the royal palace, offers a chorus of Moorish notes, though 500 years of expansion and renovation has left it flush with an array of architectural styles.\u00a0 Nearby is the Seville Cathedral, the world\u2019s largest Gothic building, and home to the tomb of Christopher Columbus, carried by four enormous stone knights.\u00a0 The eye-popping cathedral began as a mosque, dedicated in 1182, but following the city\u2019s conquest by Ferdinand III in 1248, it was Christianized.\u00a0 The adjoining bell tower, La Giralda, was originally built as a minaret for the mosque \u2014 Renaissance-style flourishes were added by the Catholics.<\/p>\n

But Seville\u2019s visitors also come for the city\u2019s unhurried pace, roaming pedestrianized streets in search of gold-domed palaces and the click and swoosh of flamenco dancers, and the best evenings involve a tapeo, the delicious bar crawl that leads along narrow alleys from\u00a0gazpacho<\/em>\u00a0to\u00a0jam\u00f3n<\/em>\u00a0(ham) to\u00a0pescado frito<\/em>\u00a0(fried fish).<\/p>\n

Seville is closer to Africa than it is to Spain\u2019s capital, Madrid \u2014 it\u2019s barely 110 miles, as the crow flies, from Seville to Tangiers, Morocco.\u00a0 So it should come as no surprise that North African imports accent the Andaluc\u00edan menu.<\/p>\n

Chef Julio\u00a0Fern\u00e1ndez, co-owner of the Michelin-starred Seville restaurant\u00a0Abantal<\/a>, says five ingredients can be credited to Africa.<\/p>\n

\u201cCitrus, like orange, lemon and grapefruit, is used in our desserts,\u201d explains Fern\u00e1ndez, who adds that honeydew melon, which originated in Algeria, is another fruit common to Andaluc\u00eda.\u00a0 \u201cAubergine, or eggplant, has a lot of importance, and many of our recipes, like pisto, use it.\u201d\u00a0 Cane sugar and long-grain rice also came from Africa, both of which are prominent in many Andaluc\u00edan recipes.<\/p>\n

In towns throughout the region, markets brim with these fresh ingredients, and seafood \u2014 especially tuna, prawns and clams \u2014 also weaves through the menu, even in Seville, which lies 40 miles inland from the Atlantic.<\/p>\n

One of Andaluc\u00eda\u2019s most heralded offerings is jam\u00f3n.\u00a0 This is not just cured ham \u2014 it\u2019s a delicacy, and ubiquitous.\u00a0 In Seville markets, glistening slivers of the marbled meat are served to go in paper cones or on crusty bread.\u00a0 Most prized is jam\u00f3n Ib\u00e9rico, the black Ib\u00e9rian pig that is raised on a diet of acorns, berries and herbs \u2014 perfect when served with a glass of elegant, very old rare sherry, another export of Andaluc\u00eda.<\/p>\n

Coursing through the Andaluc\u00edan kitchen is olive oil.\u00a0 Spain produces about half of the world\u2019s supply of olive oil, and Andaluc\u00eda is the country\u2019s largest producer.<\/p>\n

\u201cIt\u2019s our essential ingredient,\u201d says Fern\u00e1ndez.\u00a0 Butter is never used in cooking, the chef explains.\u00a0 \u201cThere are almost no cows in Andaluc\u00eda, so although we have cheese, we are not known for it.\u201d<\/p>\n

One of the most famous dishes associated with Andaluc\u00eda is gazpacho, the cold tomato soup finished with olive oil.\u00a0 Gazpacho is a perfect antidote to the long, hot summers of Seville, and usually incorporates cucumbers, stale bread, onions, garlic and vinegar in a vibrant, refreshing blend, often served in a glass. Another robust vegetarian recipe from Seville is\u00a0espinacas con garbanzos<\/a>\u00a0\u2014 spinach with chickpeas.\u00a0 Commonly served during Lent, the dish features a healthy dose of\u00a0piment\u00f3n de la Vera\u00a0(smoked paprika).\u00a0 The spice was brought from Mexico to Spain in the 16th century, eventually making its way to central and eastern Europe.<\/p>\n

Paprika is the one spice used in\u00a0pring\u00e1<\/a>, a mouth-watering staple Fern\u00e1ndez calls \u201cone of the most civilian tapas in Seville,\u201d traditionally eaten with family around a shared table.\u00a0 The recipe is simple \u2014 chicken, pork and chorizo sausage stewed slowly, then pan-fried.\u00a0 \u201cUsually a broth is served first, with chickpeas, and then the pring\u00e1 is eaten with a little bread, to make something like a sandwich,\u201d adds Fern\u00e1ndez.<\/p>\n

While variations of lamb stew can be found all over Spain especially in neighboring Extremadura, look for\u00a0caldereta de cordero<\/a>\u00a0in the mountain villages of Andaluc\u00eda.\u00a0 It\u2019s a slow-braised casserole plumped with potatoes, spiced (again) with piment\u00f3n.<\/p>\n

Although Seville and Andaluc\u00eda bake during the summer months, a hearty lamb stew is perfect on the cooler winter nights in the snow-covered mountains of the Sierra Nevada near Granada.<\/p>\n

David Swanson\u2019s writing and photography has been featured in the pages of National Geographic Traveler, American Way, and the Los Angeles Times for more than 20 years.\u00a0 He served as President of the Society of American Travel Writers in 2018-19.<\/em><\/p>\n

<\/div>\n","protected":false},"excerpt":{"rendered":"

One of Europe\u2019s most dynamic cities, Seville is flush with style and\u00a0br\u00edo.\u00a0 The stories of Figaro and Carmen, Don Juan and Fidelio set the stage, while gypsies, flamenco dancers and bullfights provide the action, along with much of the city\u2019s soul.\u00a0 In many ways, Seville\u00a0is\u00a0Spain \u2014 or, at least, it\u2019s the Spain we dream of […]<\/p>\n","protected":false},"author":11,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[80],"tags":[],"class_list":["post-9811","post","type-post","status-publish","format-standard","hentry","category-news","news","","en","wp-json","wp","v2","posts","9811"],"yoast_head":"\nCulinary Inspirations: Seville and Andaluc\u00eda, Spain (Recette Magazine - Suvie) - Restaurante Abantal<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/abantalrestaurante.es\/en\/culinary-inspirations-seville-and-andalucia-spain-recette-magazine-suvie\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Culinary Inspirations: Seville and Andaluc\u00eda, Spain (Recette Magazine - 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