El Mejor Tour Gastronómico de SEVILLA

Seville Food Tour: Dishes and Preparation Notes

The video is a tasting tour rather than a set of recipes. It does not provide quantities or full cooking instructions.

El Rinconcillo

• Pavía (breaded, fried cod): Thinly breaded cod, fried and served as a classic tapa. A similar dish in Madrid is called soldaditos de pavía.
• Iberian pork cheeks: Pork cheeks stewed with potatoes, leek, garlic, carrot, and wine. The meat was tender enough to fall apart, and the sauce had a sweet wine note. The presenter thought it might pair well with white rice.
• Spinach with chickpeas: A strongly seasoned dish with garlic, salt, oregano, and cumin. The presenter liked the combination but found it more assertive than the other dishes.
• Tocino de cielo: An Andalusian dessert described as egg and caramel. The presenter initially compared its texture to bread pudding, but the staff clarified that it contains no bread.

Bodega Romero

• Salmorejo: A chilled Andalusian cream made with tomato, bread, and olive oil, topped with a drizzle of olive oil and pieces of ham.
• Papas aliñás (seasoned potatoes): Boiled potatoes with onion, pepper, olive oil, and vinegar. The presenter also noticed a little spice.
• Pringá sandwich: Pork stew meat, shredded and tucked into a bread roll. The roll was described as thick, with a thin, crisp, toasted exterior.
• Oxtail stew: Oxtail cooked slowly for hours with red wine and vegetables until the meat falls away from the bone. The meat was tender and the sauce robust, but the serving tasted slightly burnt—an apparent kitchen mishap.
• Smoked sardines on toast: Served with aioli (mayonnaise and garlic) and a green sauce the presenter described as olive-oil-based with parsley. The presenter recommended eating it as a hands-on bite.

Casa Ricardo

For evening tapas, the presenter recommends flamenquín, sirloin steak with whiskey sauce, and especially the very creamy croquettes. Their ingredients and preparation are not detailed.

Equipment, Timing, and Serving

• No particular equipment or measured ingredients are specified.
• The only cooking duration mentioned is that the oxtail stew cooks for hours.
• Salmorejo is served cold, and the sardines come on toast. The dishes are presented as tapas or shared plates, with the pringá served in a roll.

Presenter/channel: Mister Ellery, on the Mister Ellery channel. Referenced establishments: El Rinconcillo, Bodega Romero, and Casa Ricardo.