HUELVA´S TIPICAL FOOD


The gastronomical richness of Huelva, between sea and land, is great, fish and meat are complemented with vegetables, seasoned with oils and vinegars, accompanied by a good wine, and finished off with fruits and sweets. More over, traditional cooking is now joined by new products and reinvents of dedicated professionals, resulting in delicate plates that delight the senses.

.-Prawns of Huelva

The white prawns of Huelva are considered to be the most exquisite variety of this delicacy by authorities the world over.



.-Cured Ham of Jabugo (Huelva)




Cured ham is called jamón serrano, or mountain-cured ham. It can be very good. But, Andalusia has some special pigs with a southern accent. These are a native breed called iberico, a small brown pig which thrives on the acorns from scrub oaks and cork trees. From the iberico comes the most superb cured ham (D.O.Jamón de Huelva, which includes the town of Jabugo).

Jabugo (Huelva) is the most famous place in Andalucia for the cured hams "jamon serano" is the village of Jabugo in the Sierra de Arecena in Huelva province. The nearby villages of Cumbres Mayores and Cortegana are also devoted to production of fine hams. It is said that the micro climate of these hills is ideal for the oak trees which provide the acorns on which the pigs feed. Pata Negra ham is the finest and most expensive, it is produced from pigs hat have had a diet exclusively of acorns

.- Cuttlefish

There are typical Huelva dishes like fried cuttlefish or cuttlefish with broad beans (the simbiosis of the marine and the agricultural background of Huelva). 

.-Fish

The thousand years of seafaring tradition has left its mark on the cuisine of Huelva with a great variety of fish, seafood and moluscs. Clams, shells, razor shells or mussels are eaten steamed or marinated. Seafood like the white shrimp of Huelva is consumed cooked and the base for a multitude of new recipes. Fish, rich and varied, from grilled sole or plaice and pickled fried fish to barbequed sardines, all typical seaman's food.

Another aspect of the seafaring tradition is the preserves industry, from the salted tuna ("ham of the sea") to mackerel in olive oil.

.- Mushrooms

The mycological wealth of the Andévalo and Sierra can clearly been seen in the wide variety of mushrooms harvested and consumed. Under local names (níscalos, gurumelos, tontullos, tanas, garipiernos), many mushroom of the family of Amanitas, are starring in recipes for stews and omelettes or are consumed grilled or baked. Although the highseason is autumn and winter, they are now part of the menu of restaurants throughout the year.

.-Fruits

Strawberrys from Lepe, Oranges from Cartaya and Chestnut from the Mountain Range are a representation of the delicious fruits of Huelva.

.- Desserts

The variety of the desserts of Huelva is huge and is based in the wheat flour, dressed in rich honey from the Andévalo and the mountains.

Traditional homemade desserts that have been appreciated since long ago are gañotes, pestiños, aniseroscos , torrijas (typical for Easter), sweet cider (coca Ayamonte), almond (hornazo San Bartolomé de la Torre), almond and honey ( piñonate of Cortegana, etc.).