Andalusian Cuisine

Andalusian cuisine is the food culture of the people of Andalusia or southern Spain.

Andalusian culture has strong Spanish and Arab influences. A southern Iberian variety of Spanish is the dominant language today. From about 700 to about 1500, the region was controlled by Moors, Arab and Berber people from the Maghreb region of northern Africa. Even earlier, the area was under Roman control. There is also influence from the Romani people, also known as gypsies, migrants from northern India who arrived in the region a few hundred years ago. The Romani language is related to Rajasthani and Gujarati.

Seville is the main city in the region.

Flamenco music developed in Andalusia, particularly from the Romani people.

Ingredients

wheat flour

chickpea, chickpea flour

olive oil

Almonds have a long history in the region, probably brought by Arabs by the 12th century.

Lemons were introduced to the region by Arabs hundreds of years ago.

grapes, raisins

baby squid, white shrimp

anchovy

Dishes

• gazpacho: vegetable soup, served cold
• ajoblanco: bread and ground almond soup, served cold
• tortellitas de camarones: shrimp fritters made with chickpea flour and a local variety of shrimp
• fried fish: fish coated in wheat flour and fried in olive oil
• sherry