Saludos from sunny Seville! I’m Jaimie. And I’m Hayley. And we’re here to take you through the winding streets of the city to show you some of our favorite bars and restaurants. And these local establishments are actually places that we visit on our food tours through Seville. So we’re starting off right below Seville’s famous Metropol Parasol, which is actually the largest wooden structure in the world. It’s got a bit of a funky shape and it’s known by locals as the “setas,” which means “mushrooms” in Spanish and that’s why it’s got a bit of a funky shape. You can actually go up top for fantastic views of the city, but… The views are incredible, but what’s interesting for us foodies is actually the local food market that’s underneath, which is where our mini tour starts today. So let’s go! Okay, so we’re here at our first stop of our mini tour today, which is Corta y Cata inside the Mercado de la Encarnación. We’re going to try some incredible cured products at this particular stop. So the team has been busy preparing all the food for us, so let’s get to it! All right, so what we have here is Spain’s star product: jamón ibérico de bellota. Iberian acorn-fed ham. It’s absolutely delicious. Next up we have queso payoyo. It’s goat’s milk cheese and it’s actually won the best cheese in the world in competitions. It’s fabulous. And… Finally we have mojama. And mojama is actually a cured tuna. It’s a tradition of curing tuna that goes back to Moorish times here in Spain. Very unique and really, really tasty. So we’re here at our second stop on our little food tour of Seville and we’re at the Convento de San Leandro. The San Leandro Convent. And you might be wondering “why are we at a convent if this is a little food tour?” Well, that’s because the nuns make some of the most fantastic sweets in the city. But there’s a really curious way to order those sweets and Jaimie’s gonna tell you how. Absolutely. So when you come into a convent like this, you ring the doorbell, place your order, and put your money on a wooden turnstile. The turnstile spins around and out pops your sweets. And in this whole process, you don’t see a single nun. Well, our sweets have popped out and we’ve ordered up some yemas. It’s a specialty of the house and they’re made with egg yolk and tons of sugar! Okay, so here we are at our third stop on our mini tour of Seville. This is Freiduría La Isla. The best place in the city to get some delicious fried fish. Now this place has been open and family-run since 1913. The current owner, Casimiro, works alongside his two sons: José Luis, the manager; and Manolo, the chef. And it is an incredible place to get some fried fish. So what we’re going to be having here is actually something a bit surprising. It’s fried sand shark. Now that may sound a little bit strange, but the marinade that we use— a combination of cumin, lemon, oregano, and vinegar— is absolutely beautiful. It’s been flash fried in olive oil and it comes out perfect. And José Luis is going to serve us up right now! It’s come out perfectly. And we’re going to be pairing it with the drink of the April Fair: Manzanilla sherry. Salud, Jaimie! Salud! So here we are at the base of La Giralda, one of the most iconic monuments in the city of Seville and an integral part of any walking tour through the city. And what’s really fascinating about this tower is it’s not just incredibly, incredibly beautiful, but also gives us a fascinating insight into the complex history of the city of Seville. Exactly, Jaimie. So what we have today is a bell tower of the third largest cathedral in the world, but before that it was actually the minaret of the city’s largest mosque during the time of the Moors. Another thing that you’re going to see all around this plaza that comes from the Moorish influence are the beautiful orange trees. There are over 40,000 in Seville, and we’re going to try something at our next stop that has a little orange influence. Alright guys, we’re here at our last stop of the day. Taberna Álvaro Peregil, and it’s been open since 1904. it’s been passed down from father to son ever since, and inside we’re going to meet the current owner, Álvaro Peregil himself. Now what’s interesting about this bar is although we’re very close to the cathedral and all the touristy sites you find in the center of the city, you just step a few steps away from it and you encounter these amazing hole in the wall establishments and it’s really worth visiting because inside you get an authentic local experience. We’re going to step inside and enjoy their vino de naranja, so let’s go! Okay, so here we have the orange wine, the speciality of this hole in the wall taberna. Now this particular wine is really interesting. It’s gone from the mistela grape and it’s been four years aging in oak barrels with the orange peels inside with it to give it that little bit of an orange taste. It’s strong, it’s delicious, and it’s a really special drink that you can find at this particular bar. And it pairs perfectly with what we’re going to be eating—our last tapa of the day. These are chicharrones de Cádiz and what it is, is slow roasted pork belly. After it’s been cooled off, they thinly slice it, drizzle it in delicious olive oil, a little bit of rock salt on top, and it is absolutely amazing. What better way to round off our mini tour of Seville today than here in Álvaro Peregil, the bar responsible for introducing orange wine to this beautiful city. If you’ve liked what you’ve seen today give us a thumbs up. If you’re interested in finding out more information about Devour Tours, subscribe to our channel. Also, if you ever find yourself in Seville and would like to join us on one of our foodie adventures, check out the information in the links below. We’d absolutely love to have you. All right, we’re gonna stay here chatting with Álvaro a little bit, but we’re gonna say goodbye to you guys. Salud! Salud, hasta luego! Adios! Don’t just visit Spain, Devour it!