Chiclana de la Frontera’s Chiclana de la Frontera’s typical recipestypical recipes

““Tapeo”Tapeo”The “tapas” are normally The “tapas” are normally

small portions of food small portions of food between meals. between meals.

The “tapas” are cheap, the The “tapas” are cheap, the price is between 1 € and 2 price is between 1 € and 2 €.€.

The “tapas” are typical of The “tapas” are typical of Spain, Spain,

and there are many types.and there are many types.

““Huevos de choco”Huevos de choco”

-- Ingredients: cuttlefish eggs, garlic, Ingredients: cuttlefish eggs, garlic, parsley, olive oil and salt.parsley, olive oil and salt.

-- Elaboration: In a saucepan cook the Elaboration: In a saucepan cook the egg. Clean and cut theirs. Cut the egg. Clean and cut theirs. Cut the garlic in small pieces. Mix them with garlic in small pieces. Mix them with the oil. Cast with some parsley and the oil. Cast with some parsley and put some salt. put some salt.

““Huevos a la flamenca”Huevos a la flamenca”

-- Ingredients: 4 eggs, tomato sauce, 2 Ingredients: 4 eggs, tomato sauce, 2 ham’s rashers, peas, cooked asparagus, ham’s rashers, peas, cooked asparagus, small pieces of sweet pepper, chopped small pieces of sweet pepper, chopped parsley, chips and sausage’s rashers.parsley, chips and sausage’s rashers.

-- Elaboration: In a casserole put on fond of Elaboration: In a casserole put on fond of tomato and cast 2 eggs. Decorate it with tomato and cast 2 eggs. Decorate it with the rest of the ingredients and added to the rest of the ingredients and added to the kiln.the kiln.

““Patatas con alcauciles”Patatas con alcauciles”

-- Ingredients: 1 kg of potatoes, 8 artichokes, Ingredients: 1 kg of potatoes, 8 artichokes, 6 or 7 garlic cloves, 1 or 2 bay leaves, 3 or 6 or 7 garlic cloves, 1 or 2 bay leaves, 3 or 4 tablespoons, parsley and salt.4 tablespoons, parsley and salt.

-- Elaboration: Put all the ingredients in a Elaboration: Put all the ingredients in a pot. Add the pieces of potatoes. Fill the pot pot. Add the pieces of potatoes. Fill the pot with water and cook over medium heat with water and cook over medium heat until the potatoes are tender. Before the until the potatoes are tender. Before the end add some parsley.end add some parsley.

““Guiso”Guiso”

““Atún encebollado”Atún encebollado”FishFish

-- Ingredients: 1 kg of tuna,1 kg of red onion, Ingredients: 1 kg of tuna,1 kg of red onion, olive oil, 1 tablespoon of sweet pepper, olive oil, 1 tablespoon of sweet pepper, oregano, ½ l Chiclana's white win and salt.oregano, ½ l Chiclana's white win and salt.

-- Elaboration: Cut the tuna, sauté the onion Elaboration: Cut the tuna, sauté the onion with the oregano. Add the tuna with the with the oregano. Add the tuna with the salt. Sauté all until it look golden brown salt. Sauté all until it look golden brown and add the sweet pepper. Move all and and add the sweet pepper. Move all and add the white wine. Finally simmer it.add the white wine. Finally simmer it.

MeatMeat ““Carne al toro”Carne al toro”-- Ingredients: 1 kg of meat, 400 gr of onion, Ingredients: 1 kg of meat, 400 gr of onion,

250 gr of pepper, 1 garlic, tomato 250 gr of pepper, 1 garlic, tomato sausage, 2 glasses of Chiclana’s white sausage, 2 glasses of Chiclana’s white wine, laurel, saffron, sweet pepper, chilli, wine, laurel, saffron, sweet pepper, chilli, black pepper, salt and ½ glass of oil.black pepper, salt and ½ glass of oil.

-- Elaboration: Do the rehash with the onion, Elaboration: Do the rehash with the onion, the pepper, the garlic and the laurel. Add the pepper, the garlic and the laurel. Add the chopped meat and sauté all. Add the the chopped meat and sauté all. Add the sweet pepper, a little of saffron, some chilli sweet pepper, a little of saffron, some chilli and the black pepper. Move the mixture and the black pepper. Move the mixture and add the white wine, the tomato and add the white wine, the tomato sausage and salt. Simmer it, if required sausage and salt. Simmer it, if required add some water.add some water.

DessertDessert ““Pestiños”Pestiños”-- Ingredients: flour, ¼ l of sweet vine, 1 Ingredients: flour, ¼ l of sweet vine, 1

glass of olive oil, honey, grated lemon, glass of olive oil, honey, grated lemon, aniseed, ¼ of almond and 1 glass of aniseed, ¼ of almond and 1 glass of orange juice.orange juice.

-- Elaboration: Fry the aniseed and straining. Elaboration: Fry the aniseed and straining. Roast the almonds and grind them with Roast the almonds and grind them with the aniseed. Make a dough with the grated the aniseed. Make a dough with the grated lemon, the flour, the sweet wine, the olive lemon, the flour, the sweet wine, the olive oil and the orange juice. Knead well all let oil and the orange juice. Knead well all let it stand covered with a damp cloth. Do it stand covered with a damp cloth. Do thinly sliced and fry them. Moreover heat thinly sliced and fry them. Moreover heat the honey with water and bathe the the honey with water and bathe the “pestiños” with the result.“pestiños” with the result.

The endThe end

By: Carlos Sanduvete By: Carlos Sanduvete ArizaAriza