User:GregRR1/Andalusian cuisine

Fish and shellfish
Andalusia's coast has unique access to both the Atlantic Ocean and Mediterranean Sea. With five coastal provinces, the consumption of fish and shellfish is rather high: white shrimp from the Bay of Cádiz; prawns; murex; anchovies; baby squid; cuttlefish; "bocas de la Isla", a dish found in San Fernando that uses a local crab that can regenerate its claw; flounder; etc. An important fish to the region is tuna which can be made into the traditional atún encebollado.

Andalucian cuisine includes also some less frequently seen seafood dishes, like ortiguillas, sea anemones in batter.