Andalusia’s best food & drink

Andalusian cooking is renowned for fresh seafood, olives and olive oil, sun-ripened vegetables, garlic and paprika.

Cooking is simple, letting fresh, delicious ingredients speak for themselves. Much of the preparation in the kitchen is minimal – fish is usually lightly dredged in flour and golden fried in olive oil.

Cold soups star in summer, hearty stews in the winter and melt-in-your-mouth cured ham (jamon serrano) year-round. Many of the desserts, many involving almonds, go back to Arab times.

Sangria, as elsewhere in Spain, is a popular drink, as is sherry.

Andalusian cooking is renowned for fresh seafood, olives and olive oil, sun-ripened vegetables, garlic and paprika.

Cooking is simple, letting fresh, delicious ingredients speak for themselves. Much of the preparation in the kitchen is minimal – fish is usually lightly dredged in flour and golden fried in olive oil.

Cold soups star in summer, hearty stews in the winter and melt-in-your-mouth cured ham (jamon serrano) year-round. Many of the desserts, many involving almonds, go back to Arab times.

Sangria, as elsewhere in Spain, is a popular drink, as is sherry.

Andalusian cooking is renowned for fresh seafood, olives and olive oil, sun-ripened vegetables, garlic and paprika.

Cooking is simple, letting fresh, delicious ingredients speak for themselves. Much of the preparation in the kitchen is minimal – fish is usually lightly dredged in flour and golden fried in olive oil.

Cold soups star in summer, hearty stews in the winter and melt-in-your-mouth cured ham (jamon serrano) year-round. Many of the desserts, many involving almonds, go back to Arab times.

Sangria, as elsewhere in Spain, is a popular drink, as is sherry.