Introduction to Spanish Gastronomy and History of Seville

Before diving into the first bar, we take a moment to understand the deep connection between Spanish gastronomy and the history of Seville. This ancient city, one of the oldest in Western Europe, was founded 2800 years ago in the 9th century BC by the Tartessians, one of the 20 civilizations that inhabited the Iberian Peninsula. They named it SPAL, meaning “flat land,” a fitting description given Seville’s level terrain, just six meters above sea level.

The Tartessians and Early Mediterranean Influences

The Tartessians were influential traders who interacted with three major civilizations: the Greeks, Phoenicians, and Carthaginians. The Phoenicians founded Gadir, present-day Cádiz, 3000 years ago. They also established Xerez (now Jerez), where they introduced grapes and the art of winemaking, a craft often mistakenly attributed to the Romans.

Romans and the Spread of Wine Culture

While the Romans popularized wine throughout Europe, it was the Phoenicians who first mastered fermentation. The Romans absorbed much of Phoenician and Carthaginian culture, including winemaking, through their conquests in the Punic Wars. This cultural assimilation led to the widespread belief that the Romans invented wine.

Romans in Seville: Hispalis and Olive Oil

Arriving in Seville in the 2nd century BC, the Romans renamed the city Colonia Iulia Romula Hispalensis, later shortened to Hispalis, preserving the original meaning of “flat land” from SPAL. The Romans made significant contributions to Spanish gastronomy, notably introducing olive oil, known as Spain’s “golden liquid.” Although the Phoenicians cultivated olives, the Romans perfected olive oil production, laying the foundation for Spain’s current status as the world’s leading olive oil producer.

The Introduction of Rice and Paella

Another key Roman contribution was rice, a staple brought from their eastern conquests. Although the Romans struggled to cultivate it, Spain eventually became the top rice producer in Europe. This grain became the base of paella, a signature Spanish dish whose origins trace back to the Muslims, who perfected rice cultivation techniques and introduced various spices to the region.

Muslim Influence: Spices and the Evolution of Paella

The Muslims conquered Seville in 712 AD, renaming it Isbilya, which, like its Latin predecessor, means “flat land.” Their influence on Spanish cuisine is profound, particularly through the introduction of spices such as cumin, saffron, and cinnamon. They also brought with them the concept of a rice dish called Bakaya (meaning “leftovers” in classic Arabic), which evolved into the modern paella we know today.

Cultural Melting Pot and the Legacy of Al-Andalus

During their rule, the Muslims of Al-Andalus adapted to local resources, creating dishes from accessible ingredients like vegetables, rabbits, and snails. Paella, once a humble leftover meal, became a regional specialty, varying by location and using fresh, local produce.

This historical journey through Seville’s culinary influences sets the stage for our visit to the first bar, where we’ll taste the legacy of these ancient civilizations firsthand.