Costa del Sol Cuisine - Typical local dishes and foods

The Arab presence made a lasting impact on the cuisine of Southern Spain . Rice, lemons, oranges, olives and vines were introduced, as well as many new vegetables and spices. Typical today are barbecued meats, sauces flavoured with cumin or saffron and sweets made from crushed almonds. Tomatoes and peppers are much used. Local sherry vinegars are used for dressing salads. The region is famous for its grilled fish, especially sardines, and deep-fried calamari (squid). Quality ham and pork are used widely in sausages; and in the mountains, stews of tripe or chickpeas are common in fare. Tapas were invented in Andalucia and a wide variety of them are still served throughout the region.

Fruits

Everything grows in the South, the market garden of Europe . Crops include strawberries, apples and pears as well as oranges and lemons. Tropical fruit is grown too, and Spain is also known for its melons. Figs grow wild, while the city of Granada owes its name to the locally grown pomegranate.

Hams and Sausages

Some of the best jamón serrano (cured ham) comes from the mountains of Andalucia, in particular from Jabugo and Trevélez . Cooking sausages include paprika-flavoured chorizos and black morcillas, made using blood and spices. Cured sausages like chorizo and salchichones are often sliced and served as tapas.

Olives and olive oil

Olives have been a very important product of Andalucia since Roman times. Today, a third of Europe 's olive oil is made here. Fruity green extra virgin oil comes from the olive mills of Baena and the Sierra de Segura. The many types of table olives include fat gordales, small green manzanillas and stuffed olives. Aceitunas aliñadas are marinated cracked olives.

Typical Local Dishes

Cachorrenas is a fish soup from Cádiz . It is made with bread, and often clams, and flavoured with bitter orange peel.

Habas a la rondena broad beans with cured ham, are so well known they are often called Spanish-style beans.

Rabo de toro is bull`s tail braised with vegetables and red wine - one of the best dishes to employ bull's meat.

Ternera con alcachofas a traditional Cordoban dish, combines veal and artichoke hearts in a Montilla wine sauce.

Fritura de pescado is a typical dish from Málaga and Cádiz, where squid and fish are served with wedges of fresh lemon.

Huevos a la flamenca is a simple gypsy meal of eggs baked in small dishes with vegetables. Chorizo is often included.

Tocino de cielo is the most luscious of the custard and caramel desserts; the name means "heavenly bacon".

Fideos a la malagueña is a variation on paella made with the local spaghetti (instead of rice), shellfish and peppers.

Pescado a la sal is fish baked whole in a crust of salt. It is often eaten accompanied by garlic mayonnaise or parsley sauce.

Gazpacho is a chilled raw soup that is made by pounding bread and garlic with tomatoes, cucumber and peppers. Olive oil makes it creamy and vinegar gives it a refreshing tang. It is usually garnished with diced vegetables and croutons.

Biscuits include roscones or rings, round cinnamon- and almond flavoured mantecados and soft fried empanadillas .