Andalucia is the largest region in Spain, and its food tradition is deeply layered with influences from the past. Moorish, Christian, and Jewish elements are still strongly present, though there is much more to explore.

For many years, perhaps even centuries, outside prejudice held back the evolution of local cuisine. Change and innovation were resisted. Today, however, a vibrant revival is happening across Andalucia and throughout Spain. This culinary renewal is driven by an abundance of exceptional ingredients from land and sea, a deep connection to historic aromas and memories, and the creative vision of modern Spanish chefs. La Cocina Andalucia is more appealing than ever, enriched by progress while staying true to its roots. This collection of authentic recipes was developed by Maria Jose Sevilla during her time in Aracena, near Seville. Each one is paired with brief stories that bring to life the spirit of a particular place, a traditional dish, or the people who grow and prepare the food.

No book about Andalucian cuisine would be complete without highlighting some of the region’s signature ingredients and specialties, such as Iberico hams from Huelva, olive oils from Cordoba and Jaen, olives from Seville, and sherry vinegar, sea salt, and tiger prawns from Cadiz.