From Huelva to Almeria, Andalusian gastronomy offers multiple preparations, some very well-known. Ham, extra virgin olive oilCheeses, meats, fish and vegetables are very present. But what is the most typical dish of Andalusia?
The latest survey by the Center for Sociological Research (CIS) was again pronounced in its recent report on tourism and gastronomy In Spain, the place of honor at the national level is occupied by paella, with a vote of almost 40%.
The survey, which includes more than 4,000 interviews conducted between July 18 and 26, included among the questions asked an even more specific question, about the most typical and representative dish of the gastronomy of each Autonomous Community. In the case of Andalusia, the First place is taken by fried fish with 34.4%, followed by Andalusian gazpacho with 34.2% and salmorejo with 22.2%.
Roman-style calamari, potato omelette and even paella does not reach 1% votes. Among the least chosen are also migas with 1.4%. Other preparations such as snails or stew are not represented.
Fried fish is a traditional dish, not only in Andalusia, but along the entire Mediterranean coast. Even at the April Fair in Sevillehave their own day, “Alumbrao” Monday is also known as “Pescaito” Monday.
In the bars, restaurants and beach bars of Huelva, Cádiz, Almería, Málaga or Granada you can taste different preparations based on the fried fish. Furthermore, it is also typical in the interior provinces such as Cordoba and Seville.
For a good fried fish you need fresh fish, wheat flour and lots of olive oil. Anchovies, salmon, pijota, mackerel or dogfish These are its main species. The portions of this typical Andalusian dish include squid, cuttlefish and even prawns, in addition to marinated fish.
