Seville | Ham and Sherry, the Whys and Wheres

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Anybody taking a short holiday in a new place is faced with the problem of prioritising their time, making sure that they see the things that are genuine “unmissables”, and foregoing some of the less important, while still having the opportunity to relax a bit (it’s a holiday after all). A lot of this will revolve around the sights and monuments, but these days experiencing the best of local culture and customs is high on many people’s list of things to do. For these people I have one very important piece of advice. Do not, on any account, leave Seville without doing the ham and sherry thing.

There are lots of reasons for this. First of all, of course, is that it’s a pleasurable culinary experience, regardless of the social and cultural stuff that comes with it, but I’m going to take that as read and concentrate on the other aspects, the ones that make it an essential part of coming to Spain.

jamon sherryjamón Ibérico with Amontillado

So let’s begin. With more than 3,000 tapas bars to choose from in Seville, and ham and sherry available in almost all of them, where should you go for the most authentically Sevillano experience? Personally, my top choices are the more traditional bars, places with hams hanging from the ceilings, Semana Santa and Spring Fair posters on the walls, and all the other paraphernalia that give a bar a special atmosphere. Favourites include Bar Las Teresas in the Santa Cruz, Casa Morales in the Arenal neighbourhood, and Taberna Manolo Cateca in the city centre.

Why sherry, and what exactly should you be ordering? As an aperitif to accompany ham and other starters you should be choosing a dry white sherry. Fino, Manzanilla or Amontillado are all suitable companions to your plate of jamón. But what’s so special about sherry? Sherry is possibly the world’s most misunderstood wine. Many people outside Spain still think of it as a dark, sweet wine (and there are sherries like that), but dry pale sherries are a totally different thing. The grapes are grown, and the wine aged, in southwest Spain, making it a genuine local product that has developed over the centuries into a perfect pairing for the food, and it should be sipped while you eat (it changes the flavour of both wine and food), not drunk beforehand.

jamones at Las Teresas

It’s traditionally taken with cured meat and cheese, first and foremost with the famous Jamón Iberico Bellota. This is made only from the Spanish black-footed (Ibérico) pig, which is unique to Spain and Portugal (no pig-smuggling allowed!), raised free-range on a predominantly acorn (bellota) diet, salt cured and then aged in the air in special warehouses that maintain “cellar” temperatures for a minimum of two years. Also have caña de lomo, prepared the same way, but from the back of the pig, chorizo (sausage seasoned with garlic and paprika), and an aged cheese such as a Payoyo, all very typical of southern Spain.

sherry tour (1)cured sheep cheese, caña de lomo & jamón Ibérico with Manzanilla

There are few things that can compare to ham and sherry, consumed in its natural home in an old tavern in Spanish Spain. So book your apartment and get out here and enjoy it.

And there’s lots of other good stuff too, from the sunshine to magnificent palaces….

Seville | The Jews and the Old Jewish Quarter

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santa cruz 030Corner of Agua & Vida (Water & Life)

The Barrio (neighbourhood) of Santa Cruz is perhaps the best known and most iconic in the historic centre of Seville, with its patchwork of small squares and picturesque narrow streets that help to keep the heat of the summer at bay. It’s also the oldest inhabited part of the city, dating back to the time of the Romans and even beyond. Although it was only for some 250 years of its more than two thousand year history, part of its romance certainly comes from the fact that this was the old Jewish quarter of the city in the late mediaeval period of the Christian Reconquista.

No one really knows when the Jews first came to Seville, or Spain (known to them as the Sepharad) generally. The first definitive written record is from the Vizigoths at the beginning of the 6th century, but they seem by then to have already been a substantial and well-settled community, numerous enough to be considered a problem by the Vizigothic kings, especially after the conversion of the Vizigothic royal family to Catholicism in 587. They had probably first settled in number in the diaspora that followed the destruction of the Temple in Jerusalem by the Emperor Titus in 70 AD, but some believe that they were here much earlier, equating Tarshish of the Old Testament with the realm of Tartessos in southwestern Spain.

santa cruz 019-001Casa number 6

The Golden Age of the Jews in Spain was under the Caliphate of Córdoba in the 10th century, a period of unusual religious tolerance, when Jews came to the cities of southern Spain from all over Europe and the Mediterranean and mingled with Arab scholars and Christians to create a unique culture. It was all too brief. After the end of the Caliphate a renewed influx of fundamentalist Moslems led to renewed persecutions. Many Jews fled to the Christian realms to the north, where, despite mistrust and sometimes hostility, they were generally welcomed as valuable allies against the Moors, and in 1248, when Ferdinand III captured Seville, it was the Jews who presented him with the keys of the city.

1-juderia wall-001Wall of the Jewish Quarter

It is this event that marks the beginning of the Jewish quarter as it’s remembered today. Although the Jews were confined to the Jewish quarter, which was separated from the rest of the city by its own wall, a short section of which can still be seen in Calle Fabiola, and had to wear a yellow badge to identify them, they enjoyed a century or more of prosperity until the civil war in the time of Peter I. Increasing hostility on the part of the Church, and the anti-Semitism of Peter’s rival Henry, culminated in Seville in the great pogrom of 1391, when a mob broke into the Juderia and murdered some 4,000 Jews. In the aftermath many more fled, and others submitted to baptism and became conversos. Two of the three main synagogues became churches, including the Santa Cruz church (now the Plaza Santa Cruz). Although (or perhaps because) many of the conversos were wealthy, and also suspected of keeping to the old religion in secret, they remained targets of hostility. Finally, in 1478, the Catholic Monarchs Ferdinand and Isabella established the Spanish Inquisition, which claimed its first casualties in 1481, before expelling all unconverted Jews from Andalucia in 1483. The Jewish quarter was no more.

0007_veo-2Plaza Santa Cruz

Much of the area underwent a decline in the following period, but with programs of urban renewal in the 18th century, in the Napoleonic period, and particularly in the preparations for the 1929 Spanish-American exhibition, it gained a new lease of life as a tourist attraction. Today it sees tens of thousands of visitors a year, who come to enjoy its colour and its history. Its little squares, such as the Plaza Elvira, Los Refinadores and the Santa Cruz are indeed among the most beautiful in the city, and the narrow streets with their tiles and balconies work their magic on even the most blasé. Plenty of places to sit outside a bar and watch the world go by too, and some of those little secret places like the Plaza Escuela de Cristo or Santa Marta which you might miss if you don’t know how to find them. The shades of Don Juan and Doña Iñes de Ulloa still walk these streets, brushing shoulders with Carmen the tobacco girl and Cervantes, and many another.

To experience it best rent one of our Santa Cruz apartments, and spend a few days living in one of Europe’s most atmospheric neighbourhoods.

Seville | Bellas Artes Museum

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1-Murillo Immaculate Virgin 1675

Bartolomé Murillo – The Immaculate Virgin

It may not be as grand and prestigious as the Prado or the Pompidou, but Seville’s Fine Arts Museum still houses one of Spain’s most important collections of works of art (mostly paintings, but also sculptures and engravings), and does so on a human scale that can be enjoyed without having an in-depth knowledge of art.

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Statue of Murillo – Plaza del Museo

The Museum can be found about five minutes walk away from the commercial centre, not far from the river, in the Plaza del Museo, a charming formally laid out square with marble benches, orange trees, two giant Moreton Bay Fig trees, and a statue of Bartolomé Murillo, probably Seville’s most famous painter. On Sunday mornings there’s a local art market here. Come along for a browse, and maybe you’ll be able to buy an early work by the next Michaelangelo (well, we can all dream).

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Courtyard – Bellas Artes Museum

The building itself is stunning, and is almost as much a reason for coming here as the artwork. It originally belonged to the Convent of the Order of the Merced Calzada de la Asunción, founded on the site by Saint Peter Nolasco shortly after the reconquest of Seville by the Christians in 1248, but the building we see today, with the galleries arranged on two floors around three quiet courtyards and a central staircase, dates back to the late 16th and early 17th centuries, and was largely the work of Juan de Oviedo. The garden courtyards are a great place to just sit and relax a while before or after seeing the collection.

1-Alonso Vazquez Last Supper

Alonso Vazquez – The Last Supper

The Museum was founded in 1839, following La Desamortización (Ecclesiastical Confiscations – the Spanish version of the English Dissolution of the Monasteries), and many of the artworks in the Museum originally came from religious buildings seized by the government at that time. The emphasis of the collections is on Spanish, and particularly Sevillano, painters and sculptors, from the late Mediaeval period to the early 20th century, including the Golden Age of Seville in the 16th and 17th centuries, when the wealth generated by trade with the New World encouraged the flourishing of arts and the intellectual life in general. The Museum has works by over a hundred artists, including such luminaries as Murillo, Zurbarán, Valdés Leal, Goya and the Herreras.

If walking’s not your thing, you can rent a holiday house or apartment in the next street. Relax and enjoy!

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Monsalves Town House

Paella Explained

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In my line of work I get asked a wide variety of questions by visitors eager to get the most out of their stay in Spain. Everything from “Is it worth seeing the Alhambra?” (Duh), through “Do they still do bullfighting?” (Yes, except in Catalonia, and yes, they still kill the bull) to “How does the washing machine work?” One of the most common subjects of enquiry, perhaps surprisingly, is paella (pronounced pie-aiya, the Spanish double-ll always being pronounced as a y). It seems that outside of Spain, where it’s just part of the furniture, paella is regarded as the Spanish “national dish”, and it comes as something of a surprise that in many parts of Spain it’s not particularly common. People are also quite hazy about what a paella actually is (it’s a specific dish, not just rice-with-things-in-it, which covers everything from risotto to kedgeree and exists in pretty much every country in the world), so today’s post is a kind of paella 101.

paella 1

What you can expect

Firstly, paella is not really a Spanish dish, but a regional dish from Valencia on Spain’s east coast, where rice was first cultivated by the Moors, who improved and adapted the Roman irrigation systems of the area for this use. By the 15th century rice was an important staple, often eaten as a casserole with fish and vegetables. Modern paella was developed by farmers around the Albufera lagoon near Valencia during the 18th and 19th centuries, and was traditionally cooked on open fires of orange and pine branches, whose aroma infused the dish. Initially the principle added ingredients were water voles, eels, snails and beans, but as living standards improved rabbit and chicken became the norm, and are regarded today as proper Valencian paella.

paella

What to avoid

The name of the dish is a Catalan/Valencian derivative of old French paelle, meaning a pan, but now referring to the wide, flat metal pan (a paella) in which the rice is cooked, and whose shape allows the distinctive light crust, the hallmark of paella, to form on the bottom. Classic paella is made with a short grain rice, usually calasparra or bomba, chicken and/or rabbit, snails (optional), green beans, artichokes (in season), garlic, olive oil and saffron. It is a matter of some contention as to whether other varieties, made with fish, seafood and other ingredients should be classed as paellas. Purists say no, but there doesn’t seem to be any other convenient way of referring to them, and the usage has become so widespread that it’s no longer possible to hold back the tide. But apparently adding chorizo to a paella is the ultimate sin.

paella classChef Victor at Taller Andaluz shows us how it’s done

So where can you get a good one? For the most part, the answer seems to be Valencia or Barcelona (and places between). Sevillanos don’t seem to have mastered the art, although they do have fabulous rice dishes of their own. Look for arroz del día at bars, only served at lunchtime and often made with long grain rice. Avoid places with pictures of lots of different paellas, they’re always tourist traps, and the paella preprepared/frozen. Good paella should be fresh and takes at least 40 minute to arrive at your table.

There is another alternative, though. By far the best paella I’ve had in Seville was at the cooking class in Triana market (we made three traditional Spanish dishes, all excellent, and had lots of fun, too). And if you’re renting one of our self-catering apartments you can practice the recipe yourself (though you will need a proper paella pan).

Seville | Ice Cream

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So, it’s August, and officially high summer, and everywhere from Blackpool Promenade to Bondi Beach (yes, I know it’s winter in Sydney and in England you can’t tell the difference, but I like my alliterations) a young person’s fancy turns to – Ice Cream.

ice cream (1)

Spain, and my own city of Seville, is no exception. Now ice cream may not be the first thing you associate with this part of the world (flamenco, bullfighting, paella and sangría probably top that list), but think about it. Today is set to top out at 37ºC, which is normal for this time of year, but in the city, and with the sun directly overhead, it’s going to feel hotter. You want to dance? Fight a bull? Eat lots of carbs? Drink sangría? (Well, okay, maybe that one). No. When venturing forth from the air-conditioned comfort of your apartment, you need an ice cream.

Now these days there are plenty of places in Seville where you can buy ice cream, and new ones open up every year, but more of that later. First, the burning questions of the day. Just how did people survive summer in places like Seville in the days before air-conditioning and refrigeration (and therefore ice-cream)?

For most people, of course, thick walls, shade and a long siesta were the only recourses available. In the cities, narrow streets and plenty of trees also helped to shield people from the worst of the sun. For the wealthy things were a little better. Exploring the tiled rooms and patios of the Alcázar Palace, for example, shows how clever building design, greenery and fountains, and no doubt a few fan-wielding servants, can take the edge off the summer heat. More surprisingly, perhaps, frozen “desserts”, usually a mixture of ice and fruit, have been known for at least two thousand years, and the Arabs had started adding milk to these delicacies, so a kind of proto ice cream has been known in Spain for a long time. It would have relied, however, on supplies of natural ice stored from winter or transported from high mountains, and would have been an expensive rarity in a city like Seville. It was only with the invention of refrigeration in the 19th century that ice cream developed its modern form, and took its first hesitant steps towards global domination.

In Seville ice cream is mostly sold by specialised shops, many of whom make their own onsite, and comes in a wide range of flavours from standard vanillas and chocolates to exotic fruit and nut combinations. It’s thick and creamy, like an Italian “gelato”, which is surprisingly lower in calories than the “soft-serve” ice cream standard in northern parts of Europe. Below are some of of our favourite places for ice cream in Seville.

ice cream (2)

Heladería Rayas
Almirante Apodaca, 1
Tel: +34 954 221 746
website

Widely regarded as the best, and one of the most venerable, the first Rayas opened its doors at this location opposite the Plaza Cristo de Burgos in 1980, and still does a roaring trade. There is now a second shop near the Puerta de Triana.

ice cream (3)

Freskura
Vulcano, 4
Tel: +34 645 859 198
website

Freskura is just off the Alameda de Hercules, and as well as a full selection of ice creams also has desserts and pastries.

ice cream (4)

Heladeria La Fiorentina
Zaragoza, 16
Tel: +34 954 221 550
website

Another well-known and popular stopping place, La Fiorentina has both traditional and modern flavours, and also does excellent granizadas (half-frozen fruity drinks).

ice cream (5)

Amorino
Granada, 2
Tel: +34 954 227 428
website

Amorino, part of an international chain, recently opened a Seville branch just off Plaza Nueva in the city centre, and there is also one in the Gourmet Experience in El Corte Ingles (Plaza del Duque). It has a nice ambiance, and some great ice-cream.