Seville

Seville food refers to the food eaten in Seville, the capital city of the Seville province and Andalusia community of Spain, which is considered to be the cultural capital of Southern Spain. The city is famous for its food tradition, and the cuisine is famous for fresh ingredients from surrounding regions. The main features are the variety of seafood dishes as well as the small versatile 'tapas' which is served in bars across the city.

Common Ingredients of Seville Cuisine

Olive oil obtained from Jaén region, as well as sherry procured from Jerez de la Frontera are significant ingredients used in various dishes of Seville food. Seafood is another common ingredient, which is obtained from the Cádiz province which lies in the south-most part of Spain. Popular seafood includes squid, swordfish, cuttlefish and dogfish.  Oranges plucked from the various orange trees dotting Seville are too bitter to be consumed raw, and are often used for making marmalade.

Popular Dishes of Seville Cuisine

• Tapas: They are small food items often served with drinks in the bars of Seville, and are prepared in various flavors and forms. They literally translate into 'covers' which may refer to their being served as a cover for drinks. Some examples are Huevas, which are fish eggs with sauce, Caracoles, which consist of snails in a delicious sauce and Jamon, which is cured ham.
• Polvorones and Mentecados: They are sweet shortcakes made of flour, sugar, nuts and milk. They are particularly popular during Christmas season.
• Pestiños: It is a sweet fritter with a coat of honey
• Gazpach: It is a cold soup made of cucumber, tomatoes, garlic, paprika, vinegar, olive oil and bread.
• Huevos a la Flamenca: It consists of fried egg in tomato and Chorizo sauce. (Chorizo is a Spanish sausage).
• Tortas de aceite: It is a cake made with olive oil and having a coating of sugar.
• Jerez, Montilla and Manzanilla: They are popular wines consumed in Seville. They are often served with Seville food like Tapas.