The Spanish are famous for tapas. At
around 19:00 which is 7 PM, they eat small plates of food to tide
them over until their suppers at 22:00 (10 PM) or thereabouts. And
Seville is famous for its tapas. There may be no city with more
variety and acclaim when it comes to tapas than Seville.
Good news is you don't have to wait for
7 PM to get tapas. You can get them most any time of the day. And
while we were in Seville, we took advantage of this. And while we
were at it, we tried a few amazing pastries and desserts too.
Because, you know, why not?
So here are some of the foods we
enjoyed in Seville. First the tapas. These were hard to get pictures
of with the plate still full. People were a bit too eager to eat
them.
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| Solomillo al Whiskey |
Solomillo al Whiskey: This is sliced
pork and sliced potatoes. And then they are cooked in a sauce that
includes some sort of whiskey. I don't know which kind of whiskey (it
probably varies by which chef is making it) nor do I know what the
other ingredients are. But it is good and still has some of the
flavor of the whiskey about it.
 |
| Arroz Negro con Calamar |
Arroz Negro con Calamar: That literally
means black rice with squid. There are small pieces of the calamari
in there. But what is even more interesting is that it is the squid
ink which is used (and apparently is edible) to make the white rice
into black rice. Quite good. Alrica had me get a second batch of this
she liked it so much. I think it was her favorite.
 |
| Queso Caliente |
Queso Caliente: This mean hot cheese
and that's what it is. It is a dish of melted cheeses with hard
crouton like bread on which one eats it. Carver was a big fan of
that.
 |
| Espinacas con Garbanzos |
Espinacas con Garbanzos: Yes, this is
spinach with garbanzos. Now, I am normally not a big fan of cooked
spinach. I love raw spinach, but not usually cooked. Yet, this was my
favorite. First, while it is one of the few “vegetarian” tapas it
tastes like you are eating meat. I don't know what it is cooked in,
but I suspect some semblance of meat is present. And the spices that
are used, they are incredible. We got this plate at two different
restaurants, and it was my favorite both times.
Now the pastries. Here I did some
pictures of them uneaten, but only because we required everyone to
eat up the tapas before the desserts. I don't know their names, but I
can describe them.
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| It may look like a doughnut, but... |
This first one is a pastry with a berry
topping. It looks like a doughnut. But the inside is much flakier,
more like a sweet croissant. Good, but not as good as the following.
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| Layers of goodness |
This one has a pastry shell and then
that is filled with some sort of unbelievably delicious cream, and
then topped with a piece of caramel flan. The cream was already
enough for me to declare it the best, and then add flan, genius!
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| Things that make you go, "Hmm." |
Finally, one food we didn't eat, but
caught Syarra's eye. You might recognize this restaurant as one we
have in America. Or is it? Hmm, looks similar, but Dunkin Coffee?
That isn't the name I remember. Well, maybe I have just been
traveling for too long to retain this in my memory.
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