Tag Archives: food

Seville | 10 Typical Tapas

People often ask me questions like “What is your favourite tapa?”, to which I usually answer “what’s your favourite song?”. Obviously it’s impossible to choose just one, but I can tell you about the most typical/popular tapas (or foods in general) that people eat here. And so, in response to popular demand, this is a list of 10 very typical – and delicious – Spanish tapas. It’s not definitive. It has a regional bias towards Andalucia (no Pulpo a la Gallega, no Paella, no Fideuá), and some personal biases too (no Ensaladilla Rusa or Callos a la Madrileña). And there’s plenty of common dishes not included because this is a top ten, not a top fifty.

jamonjamón Ibérico de Bellota

Cured ham Jamón is close to being a national obsession in Spain. Hams can be seen hanging from the rafters in all the best bars, and every tapeo should begin with a plate of it served in those wafer thin slices. The best quality is Iberico, made from the Spanish black-footed pig (pata negra), but Serrano is good too.

Fresh Anchovies (boquerones) The Spanish and Portuguese are said to eat more fish and seafood than any other people on earth, except the Japanese and Icelanders. One of the most popular fish is boquerones, which are either fried in batter al limón, or marinated in vinegar. Delicious either way and nothing like the tinned variety you may be used to.

Tortilla de Patatas I was in two minds whether to include this as it’s so not exotic, but it’s so typical I felt I had to. A traditional thick potato omelette, though it can be made with other vegetables too, cooked to a firmer texture than a typical English omelette (although some people prefer a more runny centre) and cut into slices. Comfort food goodness.

tortillatortilla de patatas

Croquettes These really don’t need much explanation, except to say that they are unlike the French variety, with bechamel instead of potato, and various fillings (ham, mushroom, cheese etc), rolled in breadcrumbs and deep fried. The best are satisfyingly crunchy.

Pavia de Bacalao  Bacalao (cod), usually salted, is one of the staples of Spanish cooking. Pavia is a traditional battered cod (a bit like the fish in fish and chips), crispy and crunchy on the outside and flaky on the inside, but bacalao can be served in dozens of different forms.

Solomillo al Whisky Pork sirloin grilled and served with a whisky and garlic sauce. Can be served with other sauces, but this is the best.

Gazpacho is the best known of the Spanish cold soups that are so refreshing on a hot summer’s day, although I’m making it do duty here for cold soups in general. The majority of these are tomato based (my favourite is actually salmorejo, served with a garnish of chopped boiled egg and jamón), but you should also try ajo blanco, the white garlic and almond soup that’s the oldest known cold soup variety.

gazpachoa cold cup of gazpacho

Gambas al Ajillo Prawns in sizzling hot oil and garlic, with the odd red chili pepper thrown in for a bit of bite. Prawns are ubiquitous in the tapas bars, and come in all shapes, sizes and methods of preparation, but I think this is the most “Spanish”.

Meatballs (albondigas) Usually pork, sometimes beef, and quite often (albondigas being broader in meaning than meat balls) seafood, especially chocos (cuttlefish), served in a thick sauce, either gravy or tomato based. Like a lot of traditional dishes it was originally an economical filler- and nothing wrong with that.

Pork cheeks (Carrillada or Carrillera) Possibly my favourite tapa (though it’s a close call), pork cheeks are braissed on low heat for three hours or more until they’re super tender, and served in a sauce made from their own juices, garlic, and whatever else the bar’s secret recipe calls for. Miss this one and you’ll regret it forever.

Find out more about tapas and the art of the tapeo over here.

Seville | How to Tapear in Seville

Considering how interested most of us are in food, and in particular good food at reasonable prices, and considering how often we’ve mentioned the subject in passing, or to direct visitors to suitable eating establishments, it came as something of a surprise to discover that we have no blogpost on the noble art of the tapeo.

What is it?

tapaTapa literally means a lid or cover. In this case a small dish of food, or even just a piece of bread that you could put over your glass of wine to keep out the dust and flies, which would then be topped with a piece of jamón or cheese. To tapear (verb) is to go from bar to bar having tapas. Tapeo (noun) is the journey that results – a kind of civilised pub-crawl, with food. Both the cuisine and the custom are thought to have developed in the taverns of Seville and other parts of Andalucia in the 18th and 19th centuries. In recent years the concept of the tapa has been spreading abroad, and the cuisine gaining increasing international recognition.

Why do it?

Well, firstly, because you’re in Seville, the home of the tapa, and there are few better ways of getting to know about another culture than through its food and eating customs. Secondly, because it’s fun. It’s a social event with family or a group of friends, sharing food, taking your time, talking, meeting people. It’s informal, often noisy, and often done standing up at the bar. The best bars are usually crowded and busy, and to the uninitiated can seem chaotic and intimidating, but don’t let that put you off – the natives are friendly.

Some tips

tapasIt’s a good idea to have a list of recommended places, so that you don’t end up wandering aimlessly around, wondering which bars to go into. There are said to be around 3,000 in the city, and though many are very good, there are also plenty that are mediocre. You should also have a few things that you know you want to try, but be flexible.

In some bars you can only get tapas at the bar – at the tables or on the terrace you may have to buy raciones (big plates), but there’s no set rule. If in doubt ask (“hay tapas en las mesas/la terraza?” “Are there tapas at the tables/on the terrace?”) There’s usually waiter service outside, and often at tables, but watch what other people are doing. You may have to go to the bar to order.

Don’t order everything at once. There won’t be room on the table, the food will go cold, and you may find you’ve ordered more than you want (the size of a tapa can vary). As a rule of thumb order one tapas per person per round. If you’re still hungry order more. There’s no rush. If you see something you like go past, you can add it to your order. When you’ve had enough, stop. The bill is La Cuenta. There’s no rule for tipping, but I generally leave around 10%.

veo

The Cuisine

For practical reasons most of the dishes have a short “final preparation” time, so lots of fried or lightly grilled fish and seafood and lean meat cuts, and marinated or cured meat and fish. Must sample tapas include the famous Jamon Iberico de Bellota (cured free range ham from the black foot pig), carrillera (slow-cooked stewed pork cheeks), and marinated anchovies. What you won’t find is much in the way of spicy food. Patatas bravas is about as hot as it gets.

Sleeping it off

You are, of course, going to need somewhere to sleep it off afterwards. Veoapartment has a great range of holiday apartments in Seville where you can get your head down, ready to do it again the next day, or even the evening following a serious lunchtime tapeo.

 

Seville | Day Trip to Triana

The neighbourhood, or barrio, of Triana lies across the River Guadalquivir from the city of Seville, and is often regarded, especially by the people who live there, as a separate city, quite distinct and different from its big sister Seville, and so if you have the time it’s worthwhile spending a day “across the river” soaking up some of its special atmosphere.

0131_betis-blue-1-01view of the Isabel (Triana) bridge from our Betis Blue apartment

The name is thought to derive from the Roman emperor, Trajano (pronounced Trahano in Spanish), who was born in Italica, the Roman city a little to the west of Seville. While it’s not known exactly how long there has been a settlement here, it’s certainly the oldest of the barrios outside the old city walls, dating back to at least Moorish times. It was in the late Moorish times that the first bridge across the river, the famous bridge of boats, was built (where the Isabella II bridge – usually referred to as Triana bridge – is now), with the original Castillo San Jorge, Saint George’s Castle, at its western end. It was then known as the Gypsy quarter, the Gypsies, or Gitanos, having arrived there sometime in the 15th century. As a poor neighbourhood it supplied many of the sailors who explored the New World, and was intimately connected with the worlds of flamenco and bullfighting, which offered a way out of what was effectively a ghetto.

manu jara dulceria (1)Manu Jara’s “dulcería”

Start your day out with churros and chocolate at the Seville end of the bridge, or some tasty pastries at Manu Jara in Calle Pureza (opens 10am, closed Mondays). Once properly fortified, it’s time to pay a visit to Triana market. Although this was substantially renovated some ten years ago, it still retains much of its traditional charm, with decorative tiled stall fronts (though the names now often don’t correspond to the business of particular stalls), and the colourful displays of fresh fruit, fish and other produce for which Spanish markets are justly famous. I rarely come to Triana without coming here, just for the enjoyment of strolling around until it’s beer o’clock and time for a little refreshment at one of the many market bars.

triana chapelThe market is built over the ruins of Saint George’s Castle, once the headquarters of the infamous Spanish Inquisition, and now a museum of tolerance. Emphasis here is on reflection of man’s inhumanity to man, so you won’t see any instruments of torture or other sensationalist displays, but rather an invitation to reflection on the cost of intolerance. Entrance is free, and for me it’s an interesting window on the past. Outside, stop and admire a different aspect of the religious impulse, the chapel of the Virgin of the Carmen designed by Anibál González.

Behind the market is what’s left of the old ceramics district. Although only a shadow of its former self, there are still some craft workshops and you can pick up a nice decorative piece or two as souvenirs. It’s also worth visiting the newly opened ceramics museum (in Calle Antillano Campos, next door to the famous Santa Ana ceramics shop), which I found fascinating, with examples of the old kilns and the equipment that was used, and something of the history of the industry.

castillo san jorge (2)Saint George’s Castle seen from the Isabel bridge

For lunch, walk up the main street of San Jacinto to Las Golondrinas (Pages del Corro, 76), or if you’re feeling adventurous check out Puratasca (Numancia, 5 – almost impossible to find) for innovative tapas in a wonderfully kitsch 70’s ambiance. For something more traditional try Sol y Sombra (Castilla 151) and their famous “solomillo al ajo”, with almost as many slow-cooked garlic cloves as pieces of pork tenderloin.

ceramics trianaceramics shop in Triana

In the evening the place to be is Calle Betis, the street that runs along the bank of the river opposite the bullring and Torre del Oro. It’s one of the best nightlife spots in Seville, with lots of bars and restaurants with terraces looking across to the old city where you can enjoy a beer or a glass of wine and some traditional seafood as the street gradually comes alive around you. My own favourite place is the Primera del Puente (Betis 66), which serves some of the best fish and seafood around. Tapas at the bar, or raciones on the riverside terrace, the quality is always excellent. Finish the evening at Lo Nuestro, a popular flamenco bar on Calle Betis, or at La Anselma on Pages del Corro.

0131_betis-blue-1-apartment-14view of Betis street from the “other side” of the river, Seville

Of course you could live like a local in one of our excellent holiday apartments in Triana, and take day trips across the bridge to Seville. Take a stroll with us through Triana on our short video.