Reader's Report: Foods of Southern Spain

by Eric Moroney

Andalucia, which includes the Costa del Sol, is a rich source of wonderful foods writes Eric Moroney

Cured hams: the generic term is jamón Serrano. Look out for the jamón Iberico variety from a small, brown local pig which lives on acorns The best jamón Iberico comes from Jabugo. Confusingly, this is also called pata negra, because the pigs have black hooves. Buy it, sliced by hand rather than pre-packed. Taste before buying (just ask!).

Sausages: red chorizos (with paprika) and morcilla (black pudding). The best morcilla comes from Ronda, near San Pedro.

Soups: Gazpacho Andalus is well-known, and, indeed, easy to make, but try also ajo blanco con uvas (white garlic soup with grapes) - totally yummy!

Fish: some unusual varieties include sea bream, red mullet, grouper, conger and swordfish.

Meat and game: duck from the Guadalquivir, partridge from Jaén, and wild boar from Córdoba. Pork and lamb (usually slow-cooked).

Tapas: Snack from grilled morcilla, jamón Serrano, deep-fried squid, anchovies, sardines, tortilla, little plates of albóndigas (meatballs in tomato sauce) and more..

Fruit and vegetables: chirimoyas (custard apples) peeled and deseeded, with fresh orange juice, white-fleshed peaches, asparagus from Granada, aubergines, artichokes, winter tomatoes from Almería and, of course, garlic and almonds. Muscatel grapes from Malaga are also made into sweet Malaga wine and raisins.

Cheeses: sheep's and goat's milk cheeses from Guadix, Ronda, Antequera. Sweets: yemas (candied egg yolks from Seville), almendrados (almond biscuits), dulce de membrillo (quince jelly, delicious with Manchego cheese), pan de higo (homemade fig-rolls).

Drinks: For breakfast, dunk churros (long thin doughnuts) into rich, thick, hot chocolate in your local churreria.

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text © John & Sally McKenna
illustrations © Ken Buggy