# Cooking traditional Andalusian tapas

**Language:** Spanish  
**CEFR Level:** B2  

> Listen in as Martina and Pablo talk about making authentic southern Spanish bites like salmorejo and crispy shrimp fritters in real, everyday Spanish. By the end of this course their conversation will feel easy to follow, and you'll be ready to join in.

**Setting:** Martina and Pablo are taking a week-long immersive culinary workshop in a traditional bodega kitchen in Seville's Triana neighborhood. As enthusiastic home cooks exploring regional tapas, they work side by side at the prep station preparing classic Andalusian dishes together.

## Lessons

### 1. Choosing ripe tomatoes for cooking

Martina convinces Pablo to use overripe tomatoes for their salmorejo, explaining how maturity enhances the flavor.

### 2. Selecting stale bread for cooking

Pablo and Martina discuss why day-old bread is necessary to give salmorejo its proper thick texture.

### 3. Negotiating garlic amounts for cooking

Pablo wants extra garlic, but Martina suggests using one de-germed clove first and tasting before adding more.

### 4. Managing oil and dish texture

Martina explains how soaking bread and adding olive oil creates a thick cream rather than a watery soup.

### 5. Preparing toppings for cold soup

Pablo and Martina agree on egg and ham garnishes, with Martina sharing tips for properly boiling eggs.

### 6. Identifying authentic recipe ingredients

Martina lists the base ingredients for ajoblanco and corrects Pablo's belief that tomatoes belong in it.

### 7. Selecting garnishes and peeling almonds

Pablo and Martina settle on grape and melon garnishes before Pablo peels soaked almonds for the ajoblanco.

### 8. Preparing batter for fried snacks

Martina and Pablo prepare thin batter for tortillitas de camarones using a combination of wheat and chickpea flours.

### 9. Seasoning seafood batter with herbs

After discussing a regional seawater trick, Pablo and Martina season their fritter batter with salt, parsley, and spring onion.

### 10. Chilling batter before frying

Martina advises resting the batter in the refrigerator so the cold contrast creates crisp, lacy edges when fried.

### 11. How to fry delicate fritters

Martina gives Pablo instructions on keeping the oil very hot and frying the tortillitas one at a time.

### 12. Explaining meat stew preparation

Pablo asks about pringá, and Martina explains how tender meats from the slow-cooked stew are mashed into bread.

### 13. Planning an evening tapas outing

Pablo and Martina talk about neighborhood food culture and decide to visit a historic local bar later that evening.

### 14. Adjusting seasoning after tasting food

Pablo tastes the blended salmorejo and negotiates adding a bit more garlic before letting it chill in the fridge.