Andrajos
Stew from Spain
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Media: Andrajos
![](http://upload.wikimedia.org/wikipedia/commons/thumb/6/6b/Andrajos_en_Espa%C3%B1a.png/220px-Andrajos_en_Espa%C3%B1a.png)
Andrajos is a typical dish of Jaén province, Albacete, Granada province and Murcia, Spain.[1]
It consists of a stew of tomato, onion, garlic, red pepper and rabbit, thickened with cake flour. It is a dish of the rural people and generally consumed in winter. Variants of the dish derive from the type of meat used. Hare and cod are often used instead of rabbit.[2]
See also
- List of stews
References
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Culture of Andalusia
- Prehistoric Iberia
- Los Millares
- Tartessos
- Dolmens
- Rock-Art
- Iberians
- Lady of Baza
- Roman Hispania
- Visigothic Kingdom
- Byzantine Empire
- Al-Andalus
- Crown of Castile
- Spanish Empire
- Spanish transition
- Autonomous community
![G-clef](http://upload.wikimedia.org/wikipedia/commons/thumb/9/9a/Bandera_de_Andalucia.svg/90px-Bandera_de_Andalucia.svg.png)
- Ajoblanco
- Andalusian Breakfast
- Andrajos
- Churros/Calentitos
- Gazpacho
- Jamones
- Gachas Andaluzas
- Migas
- Pescado frito
- Polvorón
- Puchero
- Pringá
- Salmorejo
- Sangria
- Ortiguillas
- Sherry
- Tapas
- Various dishes Seafood-based
- Wines
- Creamfields Andalusia
- Festival Bienal Flamenco
Category
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