A FOOD TRADITION
Andalusian Cuisine
A southern Spanish tradition shaped by Mediterranean, Atlantic, and Moorish influences, with cold soups, fried seafood, vegetables, and cured meats.
Dishes linked to this cuisine
13–24 of 42
Cazón en Adobo
Dogfish is marinated in vinegar with garlic and spices, coated in flour, and fried for a strongly seasoned Andalusian dish.
Coquinas al Ajillo
Small coquina clams are briefly cooked with garlic and olive oil until the shells open, producing a savory Andalusian seafood dish.
Ensalada Malagueña
A chilled Andalusian salad of potatoes, oranges, salt cod, olives, onion, olive oil, and salt.
Espetos de Sardinas
Fresh sardines are threaded onto skewers, seasoned with salt, and grilled over an open fire.
Flamenquín Cordobés
A Córdoba-style roll of pork loin wrapped around cured ham, breaded, and fried until crisp.
gachas
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Gambas al Ajillo
A classic Spanish tapa of shrimp sautéed in olive oil with sliced garlic and often a little chili.
Gambas al Pil Pil
A Spanish tapa of shrimp gently cooked in olive oil with garlic and guindilla-style chili until the oil becomes intensely seasoned.
Gazpacho Andaluz
A chilled Andalusian vegetable soup blended from ripe tomatoes, cucumber, bell pepper, onion, garlic, olive oil, vinegar, water, and salt, sometimes thickened with bread.
Huevos a la Flamenca
Eggs baked in a savory Andalusian mixture of tomato, vegetables, potatoes, peas, and commonly chorizo or another pork accompaniment.
Mantecado de Estepa
A crumbly Estepa shortbread made from wheat flour, pork lard, sugar, almonds, and warm spices such as cinnamon.
Migas
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Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.