Andalusia embodies the classic image of Spain to the fullest, from the flamenco dancing and bullfighting to the hectic nightlife and ancient architecture. Andalusia also boasts many delicious foods, offering us a chance to stimulate our palates and the best is that the major protagonist of the andalusian cuisine is seafood.
With five coastal provinces, the consumption of fish and shellfish is rather high: white shrimp from the Bay of Cádiz, prawns, murex, anchovies, baby squid, cuttlefish, “bocas de la Isla”, a dish found in San Fernando that uses a local crab that can regenerate its claw, flounder, smelts.
Much research has highlighted the role of seafood, and the omega-3 fats in seafood, in an array of potential health benefits. Seafood is filled with the vitamins such as D and B2 (riboflavin), rich in calcium and phosphorus and a great source of minerals, such as iron, zinc, iodine, magnesium, and potassium. Some good choices are flounders, smelts, sardines, tuna, and oysters.
Seafood is a nutritious food containing nutrients that play a well-established role in normal growth and development, energy metabolism, building and repairing body tissues, formation and maintenance of bones and teeth, formation of red blood cells, and building antibodies. Seafood can lower blood pressure and helps reduce the risk of a heart attack or stroke.
In Andalusia you can enjoy this seafood anywhere if you look for it. Of course, it’s always nicer if you live in a region where you can buy your seafood fresh from the fish market. Most supermarkets have a seafood section where you may be able to get most of the seafood fairly fresh.