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Spain is an amazing country to visit if you like eating! The Spanish are extremely passionate about their food and traditional recipes are national treasures. The fast food convenience culture is yet to really catch on here and hopefully it never will. The hearty aromas of lentils, beans and chick peas waft out into the streets at lunch time and family tables seat all the generations together to eat and chatter away as much of the afternoon as work permits. In this Spanish to English guide to Sevilla I am discussing Sevillian gastronomy and I hope it whets your appetite for a visit! This is the second in a series of five online Spanish city guides to the Andalusian capital and gives you the opportunity to practice your listening skills by seeing if you can understand me without referring to the text. If you can’t quite catch it all please refer to the Spanish text first and later, if necessary, the English one. This lesson is part of the Spanish English Parallel Texts Course and all of the lessons in this course are available completely FREE.

Parallel Texts Sevilla Parte 2 Gastronomía

In Spanish:

La cocina de Sevilla se basa en gran medida en las influencias de las provincias circundantes, incluyendo los mariscos de Cádiz, el aceite de oliva de Jaén y el Jerez de Jerez de la Frontera.

Aquí hay unas tapas fantásticas y miles de animados bares que ofrecen una versión en tapa de casi cualquier plato que te puedas imaginar. A la ciudad se le atribuye la invención de las tapas y a los sevillanos les encanta ir de bar en bar probando un plato en cada lugar. Las especialidades en platos salados incluyen pescados y mariscos fritos y asados, carnes a la brasa, espinacas, garbanzos, jamón ibérico, riñones de cordero en salsa de jerez, caracoles y gazpacho.

Algunos dulces típicos son los polvorones y mantecados (tartaletas de almendra, azúcar y manteca de cerdo), los Pestiños (buñuelos dulces recubiertos de miel), las Torrijas (rebanadas de pan frito con miel), los Roscos fritos (donuts fritos recubiertos de azúcar), las Magdalenas, las Tortas de Aceite (tortas finas cubiertas de azúcar con aceite de oliva) y las Yemas de San Leandro, realizadas en el convento de Sevilla llamado “Sevillano Convento de San Leandro “. Los polvorones y los mantecados son productos tradicionales de Navidad, y en realidad sólo se consumen en esta época del año, pero todos los demás se consumen durante todo el año. Las naranjas de Sevilla que colorean el paisaje de la ciudad son demasiado amargas para simplemente coger y comer, pero se utilizan para hacer una mermelada maravillosa.

In English:

Sevilla cuisine draws heavily on the influences of the surrounding provinces, including seafood from Cádiz, olive oil from Jaén, and sherry from Jerez de la Frontera.

There is a fantastic tapas scene here and thousands of vibrant bars offering a tapas version of pretty much any dish you could imagine. The city is credited with the invention of tapas and Sevillians love flitting from bar to bar trying one dish at a time. Local speciality savoury dishes include fried and grilled seafood, grilled meats, spinach, chickpeas, top quality Jamón (cured ham), lamb kidneys in a sherry sauce, snails, and gazpacho.

Typical sweets are “Polvorones” and “Mantecados” (shortcake made with almonds, sugar and lard), “Pestiños” (honey-coated sweet fritter), “Torrijas” (fried slices of bread with honey), “Roscos fritos” (deep-fried sugar-coated ring doughnuts), “Magdalenas” (fairy cakes), “Tortas de aceite” (thin sugar-coated cakes made with olive oil) and “Yemas de San Leandro” made in the Seville convent “Sevillano Convento de San Leandro”. “Polvorones” and “Mantecados” are traditional Christmas products, and only really consumed at that time of year, but all of the others are consumed throughout the year. Sevilla oranges that colour the city landscape are too bitter to just pick and eat, but are used to make wonderful marmalade.

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