Dinner in Seville

Serves two





Perhaps the most famous tapa in all of Andalusia, gazpacho Sevillano is a refreshing cold soup made of tomatoes, cucumbers, peppers, onions, sherry vinegar and olive oil - perfect for a summer afternoon



Ensalada Sevillana

This salad combines salty capers, olives, and Iberian tuna with sweet navel oranges for a classic Southern Spanish flavor combination, but it’s the tarragon vinaigrette that makes it distinctly Sevillano 

Contains: Eggs, Fish; NG


Zanahoria Aliñadas 

A dish that traces its origins back to the Moors, these carrots are marinated in sherry vinegar, cumin, oregano, garlic, pimentón, and parsley and finished with olive oil



Espárragos con Ajoblanco

Blanched asparagus and roasted grapes topped with an almond, garlic, and olive oil sauce similar to the cold soup ajoblanco, the original version of gazpacho!

Contains: Almonds, Gluten; VG


Alcachofas con Jamón Serrano

Sauteed artichokes with garlic and jamón serrano, mixed with a creamy egg-yolk and parsley sauce

Contains: Egg; NG


Espinacas con Garbanzos 

Rich chickpea and baby spinach stew, thickened with a paste made of bread, almonds, cumin, and cayenne; a classic Lenten tapa with distinct Moorish flavors

Contains: Almonds, Gluten; VG


Solomillo al Whiskey con Patatas al Horno

The standard-bearer of any tapas bar in Seville, pork loin is quickly sauteed and topped with a rich garlic whiskey sauce. Served with pimentón roasted potatoes to soak up all the flavor!

Contains: Dairy; NG


Torta de Aceite 

Part cookie, part biscuit, this olive oil tart is flavored with anise seeds, sesame seeds, lemon zest, orange zest, and anise liquor before getting lightly coated in sugar and baked until crispy

Contains: Gluten; VG

V = Vegetarian, VG = Vegan, NG = No Gluten Containing Ingredients

Drink Recommendation

Fino, Amontillado, and/or Oloroso Sherry

Click the "Learn More" button below for more info on which Sherry pairs best with each of the above Tapas

What you'll need:

a baking sheet and 2 skillets

15 minutes to prepare