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Andalusian cuisine is the regional cuisine of Andalusia, Spain.Notable dishes include gazpacho, fried fish (often called pescaíto frito [1] in the local vernacular), the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez, particularly sherry.
a noodle dish with a similar recipe to paella, usually made with seafood and fish, and optionally served with alioli sauce (garlic and olive oil sauce). Gachas ("porridge") Andalusia: staple dish an ancestral basic dish from central and southern Spain. Its main ingredients are flour, water, olive oil, garlic and salt. Gambas al ajillo everywhere
Pigs were raised unpenned in the central uplands, but they were generally pen-fed in the northern regions. [2] At times African swine fever was a serious impediment to pork exports. [2] Poultry raising had also expanded rapidly, and the number of chickens had doubled between 1970 and 1985, when it reached 54 million. [2]
The port features daily auctions for a wide variety of seafood. The port is also the location of the Estepona street market - a collection of stalls selling numerous textile and leather goods mostly. The market is usually in Estepona on Sundays but it travels around the Málaga province to areas like Puerto Banús , Marbella , Casares ...
By Roman times Malaga had become an important export port for minerals, pottery, almonds, wine and oil. An Iberian delicacy was fish prepared with garum, large quantities of which were also exported to Rome. Trade continued to grow, peaking when Malaga (now Mālaqah (Arabic مالقة) was declared the capital of the Islamic kingdom of Granada.
Fish and seafood play an important role in Asturian cuisine. The Cantabrian Sea provides a rich variety of species, including tuna, hake and sardines. Asturian cheeses are very popular in the rest of Spain. Among them, the most representative is Cabrales cheese, a pungent, blue cheese developed in the regions near the Picos de Europa.
Santo Tomas is a coastal municipality located on a narrow plain between the foothills of the Cordillera Central and the Lingayen Gulf (also known as the South China Sea). It covers a land area of 64.00 square kilometers (24.71 square miles), which accounts for 4.27% of La Union's total area.
Fish and seafood dominate the local cuisine. Santander notably houses the headquarters of multinational bank Banco Santander, which was founded there. The city has a mild climate typical of the Spanish northern coastline with frequent rainfall and stable temperatures. Cold snaps and heat waves are very rare.