Typical food of Seville

La Spanish cuisine It is very tasty and varied, so no matter where you go you will eat phenomenal. If, for example, you go for a walk in the province of Sevilla you will savor dishes with meat, fish and vegetables but also good wines and desserts.

Today in Actualidad Viajes, the best typical food of Seville.

Gastronomy of Seville

First of all, it must be said that the gastronomy of this part of Spain It is heavily influenced by the Arabs., who hung around here during the Middle Ages and stayed 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 liquor.

Andalusian gazpacho

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

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

Cod with tomato

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

Fried fish

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

The fish are passed through flour and fried in abundant and super hot olive oil so that they do not absorb much. And that's it, go out and eat. It is even served in paper cones and It is super common in the popular fried food of Sevilla.

Andalusian cooked

It is a simple meat stew, various types, which are cooked with legumes and vegetables. It has chickpeas and beans and the plate is filled with broth. It is a tasty stew for the coldest days in the province, which are not many. Sometimes just the broth is used, as consommé, and just a few drops of sherry are added.


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

Dogfish in Adobo

It is a classic dish in Sevillian restaurants. Is based on white fish that, after hours of marinating in various spices, it is passed through flour and fried in hot oil. A little wine or a glass of ice cold beer are her best friends.

Grilled baby squid

Simplicity made a plate. It is about cooking chiripones on the grill, but having a good eye so as not to leave them raw or overcooked.

"soldaditos de pavía" Madrid cod fish

Again the cod springs into action. The fish is cut into strips, left to soak, passed through flour and fried in olive oil. Sometimes the flour is mixed with saffron, yeast and salt water. The classic marinade is with lemon, brandy and olive oil. It is more of a first course or an appetizer and is usually served with peppers.

Flamenco style eggs

Each chef has his version, but if you like eggs, go for all of them. The classic recipe is eggs with vegetables. It is made in a clay pot, the eggs are cracked in there and peas and asparagus are added and everything is baked until the eggs finally set.

Before serving, slices of ham or chorizo ​​or artichokes are added and it goes straight 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, oil cakes, The powder cakes or the famous buds of San Leandro.

Meanwhile 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 measure no more than 25 centimeters, and they are cooked either on a griddle or on the grill.

Sea Conches

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

The snails are raised 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 is made with Serrano or Iberian ham or pork loin, fried pepper and tomato slices. They are the best companions of French fries and mayonnaise.

Seasoned Roe

the roe of hake are the most common when preparing this dish from Seville. They are cooked whole in water with the sun and while they are there in the pot, a mincemeat of onion, tomato and pepper is quickly made.

Let the roe cool, cut it into pieces and mix it with the mincemeat, a splash of oil, a little salt and some vinegar and that's it.


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

the pringá 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 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 it 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 its best companion.

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