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The Best Typical CUISINE of SEVILLE

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The Spanish gastronomy It’s very tasty and varied, so no matter where you go, you’ll eat phenomenally. If, for example, you are walking in the province of Seville you will savor dishes based on meat, fish and vegetables but also good wines and desserts.

Today in Travvel Guide the best typical cuisine of Seville.

Gastronomy of Seville

First of all, it must be said that the gastronomy of this part of Spain It is strongly influenced by the Arabs. who hung around here in the Middle Ages and stayed here long enough to influence the language and cuisine.

Its most common ingredients are pork, sausages in general, lamb, egg dishes, omelettes, duck, various types of salads that have become classics and of course olives and their oil. Nothing better to wash down Sevillian cuisine than a liqueur.

Andalusian gazpacho

It can be a cold soup or soft drink and he is very Sevillian. It is made of five vegetables: cucumber, red and ripe tomato, onion, garlic, red and green pepper. Of course, there are always variations. Then add salt, vinegar and extra virgin olive oil and ready, enjoy!

The tomato is the absolute king of this dish and it is considered very vitaminized. There are people who add carrots, bread, various spices, other vegetables or cumin.

Cod with tomato


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The preparation of this dish is not complicated. The cod must be left to macerate for a whole day and then, in pieces, it is sautéed in olive oil and served with a sauce of tomatoes, onions and green peppers.

Fried fish

Continuing with the fish, this other dish is made with much smaller fish and with little backbone. For instance, red mullet, mackerel or anchovies, just to name a few. Sometimes squid or other chopped molluscs are added.

The fish are floured and fried in plenty of super hot olive oil so they don’t absorb much. And that’s it, go out and eat. It is even served in paper cones and It’s super common in the popular frying of Seville.

Andalusian cooking

it’s simple meat stew, different types, which are cooked with legumes and vegetables. There are chickpeas and beans and the plate is filled with broth. It is a tasty stew for the coldest days in the province, of which there are not many. Sometimes only the broth is used, as consommé, and a few drops of sherry are added.

Oxtail Soup

Simple: oxtail cooked with wine, garlic, onion and time. The result is very tasty and if you accompany it with good bread, unforgettable.

Spiny dogfish in Adobo

It is a classic dish of Sevillian restaurants. He is made with white fish that after hours of marinating in various spices, it went through the flour and fried in hot oil. A little wine or a glass of ice-cold beer are your best friends.

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Grilled calamari

Simplicity made a plate. It involves cooking the chiripones on the grill, but having a good eye for not leaving them raw or overcooked.

Soldiers of Pavia

again the Cod comes into action. The fish is cut into strips, soaked, floured and fried in olive oil. Sometimes the flour is mixed with saffron, yeast and salt water. The classic marinade is with lemon, cognac and olive oil. It is more of a first course or an appetizer and is usually served with peppers.

Flamenco style eggs

Every chef has their version, but if you like eggs, go for them all. The classic recipe is vegetable eggs. It is made in a clay pot, the eggs are broken into it and peas and asparagus are added and everything is cooked until the eggs are finally set.

Before serving, we add slices of ham or chorizo ​​​​or artichokes and pass directly to the table, very hot.

Torrijas and convent sweets

Convent sweets are very traditional, especially during Lent and Holy Week. within the group are the pestiños, wine donuts, cider cutlets, cakes the powdered cakes or the famous San Leandro buds.

For its part Torrijas are made with honey, cinnamon and wine.

Moorish skewer

Simple to eat because it is a skewer with pieces of chicken or pork meat to which prawns, cuttlefish, sausages and other ingredients are added. The skewers are made of metal, they do not measure more than 25 centimeters, and they are cooked either on the plancha or on the grill.


Do you like snails? Well, in Seville you can eat them too. Sevillian recipes make it garlic, fennel, many species, pennyroyal and the favorite variety of snails are chilli snails.

The snails are lifted several times, three at least, then they are cooked and when they are tender, the other ingredients are added so that everything boils for another 30 minutes.


Typical bar sandwich It’s done with Serrano or Iberian ham or pork loin, fried peppers and sliced ​​tomatoes. They are the best companions to fries and mayonnaise.

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Seasoned Egg

the eggs of hake are the most common when preparing this Sevillian dish. They are cooked whole in water in the sun and while they are there in the pot, a minced meat of onion, tomato and pepper is quickly prepared.

Leave the eggs to cool, cut them into pieces and mix them with the minced meat, a drizzle of oil, a little salt and a little vinegar and you’re done.


Its origin is the Andalusian stew and it is one of those dishes that are made with what remains of another. In this case, what is left of this stew or stew, meat and sausage, is crumbled, mixed and then spread on bread.

pringa it’s a classic cover from here and is served in hot montaditos. Speaking of montaditos, there are many varieties in Seville, but the most popular are the loin with ham, the Piripi, the Serranito that we have named above and of course, the pringá. And they are eaten with beer.

Chickpeas with spinach

It’s a Sephardic dish and it is a very classic and popular tapa. You will see this a lot if you visit Seville during Holy Week. Spinach and chickpeas are cooked separately. Then everything is mixed in the pan and fried over low heat. Fried bread is his best companion.

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