Sevillana is one of the best-known cuisines in our country. The Seville city has all kinds of recipes that are part of its culture, then we are going to learn about its recipes
Índice
- Typical foods of Sevilla step by step
- Sirloin with Whisky
- Hake Pavias
- Fried fish
- Ines Rosales cake
- Potatoes Alinás
- Pringá
Sevillana is one of the best-known cuisines in our country. The Seville city has all kinds of recipes that are part of its culture, then we are going to learn about its recipes step by step.
Typical foods of Sevilla step by step
Andalusian gazpacho
Ingredients:
1 kg of ripe tomatoes
1 cucumber
1 green pepper
1 clove garlic
50 g breadcrumbs
50ml olive oil
1 tablespoon sherry vinegar
Salt
Water
Peel the tomatoes, cucumber and garlic. Remove the seeds from the pepper.
Soak the bread crumb with a little water.
In a blender, add the tomatoes, cucumber, bell pepper, garlic and soaked bread. Blend until you get a homogeneous mixture.
Add the olive oil and sherry vinegar, and blend again.
Add salt to taste and, if necessary, a little water to adjust the consistency of the gazpacho.
Pass the gazpacho through a sieve to remove any pieces that have not been well crushed.
Refrigerate the gazpacho for at least 2 hours before serving.
Sirloin with Whisky
Ingredients:
1 pork tenderloin
4 garlic cloves
100 ml of whiskey
100 ml of meat broth
Salt
Pepper
Olive oil
Cut the sirloin into medallions and season with salt and pepper.
In a large skillet, heat a little olive oil over medium-high heat.
Add the garlic cloves and fry until golden.
Add the sirloin medallions to the pan and fry until golden brown on both sides.
Add the whiskey to the pan and allow the alcohol to evaporate.
Add the beef broth and reduce the heat. Let the sirloin cook for about 15-20 minutes, or until done to your liking.
Serve the sirloin hot, with the whiskey garlic sauce on top.
Hake Pavias
Ingredients:
500 g of hake
125g flour
1 egg
Olive oil
Salt
lemon (optional)
Cut the hake into strips or small fillets.
In a large bowl, beat the egg.
Season the hake with a little salt.
Pass the hake strips through the flour and through the beaten egg.
Heat the olive oil in a skillet over medium-high heat.
Fry the hake strips in the hot oil until golden and crisp. This should take about 2-3 minutes per side.
Serve the hake pavias hot, with a little lemon on the side to squeeze on top if you wish.
Fried fish
Ingredients:
500 g of small fish (for example, anchovies, dogfish)
Flour to coat
Salt
Olive oil
lemon (optional)
Wash the fish and dry it with kitchen paper.
Season the fish with salt.
Dip the fish in the flour, making sure it is well coated.
Heat the olive oil in a skillet over medium-high heat.
Fry the fish in hot oil until golden and crisp. This process can take 2-3 minutes per side.
Serve the fried fish hot, with a little lemon on the side to squeeze on top if you wish.
Ines Rosales cake
Ingredients:
500g of flour
150g of sugar
125ml olive oil
100 ml of water
1 tablespoon of anise grain
1 tablespoon sesame seeds
Sugar for dusting
In a large bowl, mix the flour and sugar.
In a small skillet, heat the olive oil over medium heat. Add the anise and sesame and cook until golden. Remove from the heat and allow it to cool.
Add the cooled olive oil (with the anise and sesame) and the water to the flour and sugar mixture. Mix well until you get a smooth and manageable dough.
Divide the dough into small portions and form flat disks. Place them on a baking tray lined with baking paper.
Sprinkle the dough discs with a little sugar.
Bake at 180°C for about 20-30 minutes, or until golden.
Let the Inés Rosales cakes cool before serving.
Potatoes Alinás
Ingredients:
1 kg of potatoes
1 onion
2 tomatoes
1 green pepper
Olive oil
Sherry vinager
Salt
Fresh parsley
Cook the potatoes in a large pot with water and salt until tender. Once cooked, let them cool and then peel and cut them into cubes.
Chop the onion, tomatoes and bell pepper into small pieces.
In a large salad bowl, combine the potatoes, onion, tomatoes, and bell pepper.
Add olive oil and sherry vinegar to taste, and season with salt. Mix well so that all the ingredients are impregnated with the flavors.
Refrigerate the salad for at least an hour before serving to allow the flavors to blend.
Just before serving, sprinkle with chopped fresh parsley.
Pringá
Ingredients:
300 g of pork (black pudding, bacon)
200g of chorizo
200 g of black pudding
1 ham bone
1 onion
2 carrots
2 garlic cloves
1 bay leaf
Olive oil
Salt
In a large pot, add the pork, chorizo, blood sausage, ham bone, onion, carrots, garlic, bay leaf, and a pinch of salt.
Cover with water and bring to a boil. Reduce heat and cook over low heat for about 3-4 hours.
After this time, remove the meat from the pot and crumble it with two forks.
In a large skillet, heat a little olive oil over medium heat.
Add the shredded meat to the pan and fry until crisp.
Serve the pringá hot, either as a filling for sandwiches or as part of a tapas dish.