Spanish Suppers
Pan con Tomate
Tomato bread is the best Spanish appetiser. Why? It's easy to prepare, requires very little cooking skills and tastes delicious. Don't skimp on the oil or salt.
Gazpacho Andaluz
Gazpacho – or cold vegetable soup – is like summer in a bowl. Chilly, fresh, delicious and perfect during those scorching Sevillian summers. Andalusia, with it's warm climate is known for its delicious chilled soups.
Ajo Blanco
Everyone has heard about Gazpacho but few have heard about Ajo Blanco – its equally tasty cousin from Malaga. Packed with garlic and blended almonds, Ajo Blanco is creamy, refreshing and so easy to prepare. Leave the stovetop cooking for those cold winter nights.
Paella
Paella recipes are many and varied but this is as traditional as they get.
Tortilla de Patata
Perfect for breakfast, lunch, dinner or in a 'bocadillo' (sandwich), this hearty potato omelette is incredibly versatile and delicious.
Huevos a la Flamenca
Seville was one of the earliest Moorish conquests so it makes sense that some of the most typically Sevillian dishes have a Middle Eastern vibe. Huevos a la Flamenca is Seville's answer to Shakshuka – just add chouriço.
Espinacas con Garbanzos
Found in tapas bars all over Andalusia, this earthy Middle-Eastern-esque chickpea and spinach tagine is perfect for bread-dipping.
Patatas Bravas
Potatoes with garlic aioli and smoky tomato sauce. Further convincing isn't necessary.
Sangria
Sangria is the first alcoholic drink that many Spanish youngsters will touch. It's light, fruity and not much heavier than a soft drink. Forget the boozy touristy mixes, this is the real deal.
Crema Catalana
Similar to crème brûlée, this Spanish custard is all about the subtle lemony cinnamon undertones.
