14 Monday Jul 2025
Posted in bitesize sevilla, restaurants, sevilla, substack, tapas bars
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The latest on Bitesize Sevilla
… Non-corporate tapas bars & restaurants (barrio by barrio). Not only a great list but also a great way to support REAL small local businesses. Have a look and if you like it you can give it a “like”. And if you really like it please consider becoming a subscriber (free or paid). Thanks!
08 Tuesday Jul 2025
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I still get the daily email from Idealista showing me available apartments in my area. I don’t know why I haven’t cancelled it, guess because I’m always half-terrified of losing my present home so I keep it going just in case. Speaking of which, my contract is up at the end of the month and still no word from the landlord about renewing (or not renewing). Eep.
Anyhow, sometimes there are obvious scams on Idealista, like a gorgeous apartment for an absurdly low price and the contact is only a mobile phone number. I thought this was one. I mean, 5 bedrooms for 425€ a month! But then I saw that the price is PER ROOM. So they are renting 5 rooms at 425€ each on a short term basis. I can’t imagine five strangers wanting to rent a place together and apparently sharing one bathroom (!!). I’ve heard of people doing this in London but I mean… is this even legal here?
07 Monday Jul 2025
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The latest on Bitesize Sevilla🍊… Livin’ La Vida Local (spoiler alert – no you’re not). Read all about it and if you like it you can give it a “like”, share it and leave a comment. And if you really like it please consider becoming a subscriber (free or paid). Thanks!
04 Friday Jul 2025
Posted in azahars kitchen, cooking
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Omg how did I never hear of this sauce before now?? Go and make it now, you won’t regret it. Will be up on Azahar’s Kitchen soon but for now…
1. Peel the garlic, chop it, and crush it in a mortar with a little black pepper.
2. Add the drained anchovies (reserving the oil) and continue pounding until you have a paste.
3. Blanch and peel the tomato, remove the seeds and water, dice it, and add it. Place it in the mortar and pound for a couple more minutes.
4. Add a little extra virgin olive oil to the anchovy oil in the tin until you have about four tablespoons. Add it little by little, blending to emulsify.
03 Thursday Jul 2025
Look what came today! Been looking forward to this, the companion book to my friend Sarah Jane Evans MW‘s The Wines of Norther Spain. I even get a nice mention for advising Sarah Jane (ever so slightly) about Sevilla wines, still very much unheard of, even here. Excellent timing to help with research I’m presently doing for a couple of Bitesize Sevilla articles as well as an upcoming travel piece for Decanter.
Things are hopping down here in the south. As Sarah Jane says in her book, if she had written the chapter on Andaculía ten years ago it would have been very different. Exciting times. Also nice to see so many people I’ve come to know over the years mentioned in the book. Worth taking a look.
casa azahar 