Contemporary Andalusian Cuisine
Get to know Andalusian cuisine like never before. A story of everyday experiences that evolve seasonally, but keep their essence.
Chef at Abantal restaurant, Seville (1 Michelin Star, 2 Repsol Suns)
A new way of understanding the culinary lifestyle of Andalusia.
Typical dishes from any part of the world describe a way of life; Andalusia is no exception.
This course highlights the marked influence of the Arab world, as well as boasts native products, like tuna, Iberian pork, extra virgin olive oil, and other Mediterranean ingredients.
By the end of this online course you will be able to:
- know the origin of Andalusian cuisine and its philosophy
- prepare dishes with different caloric loads for different times of the year
- take inspiration from the most traditional dishes to create a modern menu.
Develop your culinary talent
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Course Syllabus
Course Content
Chapter 2 - Introduction to Andalusian Cuisine
Chapter 3 - Fried Dishes: Anchovies in Marinade
Chapter 4 - Fried Dishes: Shrimp Tortilla
Chapter 5 - Cold Soups: Almond Ajoblanco with Baby Squid
Chapter 6 - Cold Soups: Roasted Vegetable Gazpacho with Tuna Mojama
Chapter 7 - Guisos Marineros (Seafood Stews): Skate with Paprika
Chapter 8 - Guisos Marineros (Seafood stews): Sea Bass with Gazpachuelo Malagueño
Chapter 9 - Guadalquivir Traditions: Sevillian Sauteed Spinach with Cod
Chapter 10 - Sweets: Poleás Ligeras with Pestiños
Before you go
How to enhance the value of traditional preparations that are based on cheap and seasonal ingredients
What you'll learn
This is a very complete course where you will see classic examples of fried foods, starters, soups, stews, and even a dessert option.
You will learn how to make a gazpacho from roasted vegetables. This cold soup arose from the need to honor field work without using heat in order to take advantage of vegetables that would otherwise be wasted. Gazpacho is not to be confused with gazpachuelo, which we will also see in this course.
You will learn how to work with skate, a fish rarely used in haute cuisine. If you know how to handle it, skate will give you incredible results.
Who is it for
This course is aimed at anyone interested in Andalusian or Spanish cuisine in general. Both professionals and amateurs alike will be able to recreate the recipes of contemporary Andalusian cuisine.
What you’ll need
- Turmix, immersion blender, or blender
- Oven
- Steamer
- Sieve
- Roller
- Strainer
- Balloon whisk
- Melon baller
- Plating tweezers
- Baking parchment
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Meet your Instructor
Chef at Abantal restaurant, Seville (1 Michelin Star, 2 Repsol Suns)
An enthusiastic professional, Julio's cuisine is an Andalusian cuisine – in the broadest sense of the word – that shines for its innovation and its personality. It is a reflection of a vibrant vocation that’s manifested in each of his dishes.
About Scoolinary
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- Certificate. Demonstrate your course completion with a Scoolinary Certificate
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Frequently Asked Questions
Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.
We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.
If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.
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Great techniques
Great techniques which anyone can use and apply to improve a traditional recipes. Really nice combinations.