FOOD
Mealtimes in Spain can vary greatly from what you may be used to at home.
In general, breakfast is taken between 8am and 11am, with lunch between 1.30pm and 4pm, and the evening meal between 9pm and 11pm when it is cooler.
You may find, however that mealtimes will differ in coastal resorts as they tend to cater for meals throughout the day.
VAT (IVA) is usually included in the price at 7%, though some higher-class establishments may charge up to 12%, and sometimes they will also charge extra for bread, or 'pan'.
Restaurants are usually required to show a 'ménu del dia', or at least offer it, though this is not always the case. The ménu del dia (menu of the day) is usually a cheap three course lunch, a favourite with workers, that can cost as little as €9 including
a bottle of wine.
The best places to eat at are Tapas Bars or Ventas (country restaurants).
These both offer not only great value for money, but are also usually filled with a traditional Andalucian atmosphere.
If you are looking for a more formal restaurant with typical waiter service and gourmet menu, you should try a Parador. Though they offer a higher degree of food and service they can still be surprisingly affordable.
NATIONAL SPECIALITIES
La Paella - This famous Spanish rice dish is made with chicken, pork, ham, prawns, peas, garlic, onions, spices and saffron. It originated in Valencia in the 19th century, and is a true peasant dish created by fishermen who made use of the wide variety of local meat and fish, which back then included eel and rabbit, along with vegetables obtained from the local garden markets including green beans, peas and artichokes.
It is the saffron (dried stigma taken from purple crocuses) that gives Paella its famous golden yellow colour.
La Tortilla - This is a thick omelette that usually includes potatoes, but can also be adapted to include chorizo (sausage made with dried cured ham, garlic and paprika), herbs, tomatoes, peas or even seafood such as crayfish tails.
El Cocido - A thick chick-pea soup that is normally offered as a main course rather than a starter, and can be found in a variety of guises.
ANDALUCIAN SPECIALITIES
Gazpacho - A cold soup made from tomatoes, peppers, onions, cucumbers, garlic, olive oil, vinegar and bread best served chilled, and is often accompanied by a side dish of croutons, diced tomato, cucumber and onion that can be added to the soup as required.
Jamón (Ham) - There are two main types of jamón that Andalucia is especially famous for : jamón Serrano and jamón Iberico. Jamón Serrano comes from common pink pigs whose hams are dried in the mountain air of the Alpujarras mountains near Granada for one year, and is the cheaper variety of the two.
The more expensive, but much tastier variety is jamón Iberico which comes from black pigs that live and grow in the Guadalquivir Valley between Córdoba and Huelva .
In contrast to Serrano the hams are dried for two years in the Trevélez area and have a more wonderful flavour and texture. Indeed, jamón Iberico has recently been awarded its own area control standard, so that only hams produced in this way and in this area can truly be labelled as 'Iberico'.
Riñones al Jerez - Kidneys in sherry. This is a simple but delicious dish that must not be missed. If this is offered on the menu make sure you try it, as the sherry gives the dish a subtle sweetness that adds to the delicate flavour of the grilled kidneys.
Cordero Lechal - Not for those of a 'cute little farm animals' disposition, this is grilled suckling lamb. It is not found everywhere but if you can find it and don't mind eating babies, it is well worth trying.
Calamar a la Plancha - Squid cooked on a hot plate or under a grill. While this dish is not specific to Andalucia, it can be said that the best Calamar is found along this coastal region of Spain , and therefore it is a favourite dish of the Andalucian people.
DRINK
Although Spain is world-famous for its wine produce, the most popular drink in Spain is beer, or cerveza (pronounced 'serbessa' in Andalucia). If you order cerveza you will be given a bottle, either a 'quinto' (20cl) or a 'tercio' (33cl). If you want beer from a tap you should order either 'una caña' (25cl) 'un tubo' (33cl) or 'una jarra' (50cl).
Another popular drink with local Andalucian people is Tinto de Verano, which is a pleasant mix of red wine and lemonade served in a glass full of ice. It is very refreshing in the middle of summer when the evenings can be long and hot.
The majority of wines produced in Andalucia are white, but if you prefer red wine you should ask for 'vino tinto'. Most bars will carry several varieties of red wine, ranging from basic table wine to more glamorous rioja or crianza.
Perhaps the most famous wine of Andalucia is sherry, produced in the Jerez region. The name Sherry derives from the original spelling of the town, Xerez, which at the time was pronounced 'sherez', and from there adapted by the British to Sherry.
The majority of the vineyards in the region still bear British names.
Málaga wine is starting to gain recognition, though it is a sweet fortified wine that is known locally as 'Ladies Wine' because of the English ladies' partiality to it in the past. It is produced using the Muscatel and Pedro Ximenez grape varieties, and is cultivated on a plot just 500 hectares in size, which together create a smooth sweet wine around 16 percent proof.
Wine from Montilla-Moriles comes from the region of Córdoba near Lucena where the vines are planted among olive groves. The small town of Montill produces the majority of this region's wines, varieties of which include 'fino', 'oloroso', 'amontillado' and 'pedro ximénez'.
Vermut al Grifo, which literally means 'Vermouth on tap', is served in traditional bars or bodegas. It is a white wine blended with herbs, and is usually heated during the mixing process so that the flavours of the herbs are more fully released.
It is then mixed with sparkling water and served direct from the barrel, rather like pressurized beer. This is best drunk with lots of tapas, as it is easy to drink and can quickly go to your head.
