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.
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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
Course recipes
In this course you will learn
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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.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
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Frequently Asked Questions
To watch this course, you need to subscribe to Scoolinary. With your membership, you’ll get unlimited access to our entire course catalog. You can subscribe by clicking here.
Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
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Great techniques
Great techniques which anyone can use and apply to improve a traditional recipes. Really nice combinations.