SPANISH COURSES IN SEVILLE

INGREDIENTS:
Peeled prawns, garlic, chillies, olive oil and salt.

PREPARATION:
Put a bit of olive oil in an earthenware dish and heat it on a burner, when the oil begins to smoke, put in garlic cloves with their skins and the chillies, then the prawns.

Before removing it from the burner, sprinkle it with chopped parsley and cover it with a plate. It should arrive to the table bubbling and should finish cooking in the casserole dish.

INGREDIENTS:
Baby prawns and wheat and chickpea flour.

PREPARATION:
In a bowl add both types of flour and mix well. Finely chop the onion and parsley and add the salt and the whole, raw baby prawns.

Dilute the mixture with water until you have a light paste (liquid) and allow it to sit for a few minutes. Put a large amount of oil in a frying pan and, when it is hot, add tablespoons of the paste (each tablespoon is a tortillita). Fry them on both sides, until they are golden brown.

When you remove them from the oil, place them on paper towels to drain the oil. Serve them immediately and eat them still hot.

HISTORY:
In July 1873 General Pavía entered Seville with a handful of soldiers and limited supplies. It is supposed that a Sevillian gourmet thought of the felicitous idea of how to increase the food ration without increasing the cost.

From that came the "soldadito de Pavía", as cod was "a bit" cheaper than now and cod strips coated in batter went further.

INGREDIENTS:
Desalted cod cut in strips, batter.

PREPARATION:
Cover the desalted cod strips in batter and fry them in a frying pan with a large amount of olive oil, when they are golden brown and crunchy remove them and drain the oil well.

INGREDIENTS - For six people.
Two bunches of spinach in season, 1/2 kilo of chickpeas, four garlic cloves, two slices of bread, a tablespoon of paprika, a teaspoon of ground cumin, olive oil, wine vinegar, chillies to taste and salt.

PREPARATION:
Soak the chickpeas in water the previous night. If the spinach is fresh it should be rinsed very well to remove any dirt. Frozen spinach can also be used.

Firstly the spinach should be cooked covered in water, on low heat for approximately ten minutes.

In a frying pan add oil and sauté a few peeled, whole garlic cloves with the bread slices.
Remove the bread once it is golden brown, and the pan from the burner when the garlic is cooked through.

With a mortar and pestle crush some of the slices of fried bread, with vinegar, the fried garlic, cumin and chillies.

Once the oil has cooled, add the paprika and the mash to lightly sauté them and finally add the cooked spinach, which was cut up previously into smaller pieces. Sauté it on low heat, together with the now softened chickpeas, for 10 minutes. Season to taste and serve in an earthenware casserole dish with some slices of fried bread.

INGREDIENTS:
Potatoes, eggs, onion, virgin olive oil and pure wine vinegar.

PREPARATION:

In Seville the humble papas aliñás border the sublime; the key to their worth lies in, once cooked, peeled and cut up, they should be appropriately "dizzied" without rushing, with virgin olive oil and with just the right touch, a few drops, of pure wine vinegar to scent them, after seasoning them with sea salt.

Add a few slices of onion and enjoy a top-notch gastronomic result. Chopped hard-boiled egg may be added, but it is not essential.