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Monkfish (rape ), also called anglerfish, is one of the top choices for quality maritime eating in Andalucía. Only the tail of this very unprepossessing looking fish is eaten, and it has a succulent quality similar to lobster tail or scallops. It is preferably served grilled, but can also be stewed in a rich sauce, most likely to be tomato-based.

Andalucían ensaladas (salads) are substantial and often come with asparagus, hardboiled eggs, tuna, artichoke, olives and onions, in addition to lettuce and tomato. You can ask that any of these ingredients be left off your order if you prefer.

The distinctive silhouetted figure, The Don, dating from 1928, is one of the first trademark images ever created. In a Portuguese black cape and a wide-brimmed Spanish hat, he is recognized worldwide. The House of Sandeman was founded in London in 1790; the tour here includes tastings.

This classic red wine punch is world famous. The lighter Tinto de Verano is very popular in Andalucia.

Famed for its manzanilla sherry and superb seafood, the town also offers beautiful churches, palaces and a tour of a bodega .

Set off by a 13th-century castle, this village lies in the heart of the ham-curing area. The 15th-century parish church has a fine Baroque interior.

The region’s most famous wine comes from Cádiz Province (see Cream Sherry).

Two cities, Córdoba and Granada, are known for their delicate filigree work in precious metals. Since ancient times, when Andalucían mines were a primary source of silver and gold for the Mediterranean, craftsmen have created brooches, earrings and necklaces. Designs often reflect the Moorish taste for complex geometrics, but can also depict insects, birds or lizards, set with precious stones.

Refrescos include granizados (iced fruit crush), batidos (milkshakes) and horchata (a milky drink made from a type of tuber).

Estofado variations include fish, meat, potato and vegetables, often in tomato sauce.