Page 424 - (DK Eyewitness) Travel Guide - Spain

422  SOUTHERN SP AIN

The Flavours of Southern Spain

Andalucía is vast, bordered on one side by the Mediterranean and
on the other by the Atlantic. Inland are undulating hills and lofty
mountains, endless olive groves and bright fields of sunflowers.
The cuisine is as varied as the terrain, with a huge array of seafood,
superb meat and game, and a harvest of sun-ripened fruit and
vegetables. The tapeo (tapas-bar-hopping) is a regional institution
and, around Granada, these morsels are often still served free with
drinks. Along the Costa del Sol, and in the cities, new culinary skills
and international influences have brought on a storm of trendy Olives and olive oil
gastrobars, but in other areas traditional recipes are still the norm.

neighbourhood. Tapas are including cod, hake, prawns,
often accompanied by a glass crayfish, clams, razor clams,
of sherry, or a beer (una caña). octopus, cuttlefish, sole and
Tapas were once free but that tuna. Almost every seaside
tradition has largely died out, resort will offer pescaíto frito
except for in Granada where (fried fish), originally a Malaga
the tradition originated. dish, made with the freshest
catch of the day. In Cádiz, they
Seafood are served appealingly in a
It’s not surprising, given its paper cone, and in nearby
extensive coastline, that Sanlúcar do not miss the
Southern Spain offers every sweet and juicy langostinos
imaginable variety of seafood, (king prawns).
Diners choosing from a selection at Morcilla with Morcilla with rice Salchichón ibérico bellota
a tapas bar Jamón ibérico onion
bellota Chorizo rosario picante
Tapas
The tapeo, or tapas crawl, is an
intrinsic part of Andalucían life. Lomo
Each bar is usually known for a embuchado
partic ular speciality: one might
be well-known for its croquetas
(croquettes made with a thick
bechamel, usually filled with
ham or cod), while another will
serve exceptional hams, and yet
another might make the best
albóndigas (meat balls) in the Selection of delicious Spanish embutidos (cured meats)
Regional Dishes and Specialities
Andalucía embodies many of the images
most closely associated with Spain – the heady
rhythms of flamenco, striking white villages and
bullfighting. And tapas – in Andalucía, you can
easily make a meal of these delect able treats, and
most bars have an excellent range. Don’t miss the
mouthwatering hams from Jabugo and Trevélez
which are famed throughout Spain, or the
platters of freshly fried fish liberally doused with
lemon juice. An ice-cold sherry (the word comes
Pomegranates from Jerez, where most sherry is produced) is
deliciously refreshing in the searing summer Gazpacho This famous
heat and is the most popular tipple at southern fiestas. While chilled soup is made with
pork remains the most appreciated local meat, duck, beef and plump, ripe tomatoes, garlic
lamb are also favourites, subtly flavoured with aromatic bay leaves. and peppers.

422-423_EW_Spain.indd 422 26/09/17 11:03 am
Eyewitness Travel LAYERS PRINTED:
Feature template “UK” LAYER
(SourceReport v1.3)
Date 18th October 2012
Size 125mm x 217mm