Vegetarian and Vegan Paella Recipe

Vegetarian/vegan Paella on our Cooking Clas in Malaga There are many different ways of preparing the iconic and appetizing Spanish rice dish Paella like black rice, soupy rice or even the fideuá Today we want to show you a less popular version but as  traditional as the original Paella Valenciana that is very appreciated among our vegetarian and vegan customers: The vegetarian (and vegan) Paella. Ingredients: 20cl Extra Virgin Olive oil 1/2 Green

Spinach and Chickpeas Recipe – The Most Famous Tapa from Seville

It is one of the most traditional dishes of Sevillian gastronomy, especially popular during Lent. The origin of this humble dish take us to the andalusí cuisine and regained its essence centuries later, with the Catholic arrival of Lent, that did not allow meat to eat during the vigil. The following is the traditional recipe. Ingredients (4 people) 500g soaked and cooked chickpeas. You can also use canned chickpeas 400g fresh spinach. You can also use frozen

Boletus, Foie Gras & Iberian Pork Paella

Ingredients (10 people): 1kg of bomba paella rice like Santo Tomas  750g of fresh boletus (can be mixed with shiitake) 750g of Iberian pork pluma ( boneless flank but you can also use iberian secreto- shoulder muscle- or iberian presa-shoulder steak) 250g deveined foie gras 4 cloves of garlic 4 green peppers 1 red pepper 1 peeled tomato 1 cup of sherry or manzanilla wine food colouring (optional) Paprika. We recommend using a high quality paprika like

Traditional Fideua Recipe – The Original Fideua Recipe from Gandia

Origin: The most widely accepted theory on the origin of this wonderful seaside dish states that it dates back to the early 20th century. The story goes like this- the Santa Isabel fishing boat set sail to fish, as always, very early in the morning from the Port of Gandia in Alicante. When lunchtime came, the cook, who had planned on making a seafood paella, realised that he didn’t have any rice. As he had already begun

Roasted Pepper Salad Recipe

One of the essential foods to try in Malaga is pescaito frito or fried fish at a chiringuito which is a beach-side restaurant especialized in fish dishes.The most common salad they serve alongside fried fish is the roasted pepper salad. This is the traditional recipe of the sald they serve at chiringuitos. It's very simple and the success of this recipe lies in the quality of its main ingredients: good fresh peppers and an excellent extra virgin olive

Pork Tenderloin in Almond Sauce Recipe

Ingredients: 500 gr Pork tenderloin Salt and pepper Ingredients for the sauce: 2 slices of bread 12 almonds 2 cloves of garlic One parsley sprig One glass of white wine Saffron Olive oil Prep: 5 min Cook: 25 min Yield: 4 servings Preparation: Fry the bread, almonds, garlic and parsley. Then put everything in a bowl and hydrate it with water or chicken/ vegetable stock. Add some saffron, grind it and mix

Strawberry Gazpacho Recipe

Ingredients: 500 gr. of ripe tomatoes 500 gr. of strawberries. 1/2 green pepper 1 garlic clove 50 gr. of hard bread. Cold water. 1 tablespoon of salt. 1 tablespoon of apple cider vinegar. Extra Virgin Olive oil Prep: 5 min Cook: 10 min Yield: 4 servings Nutrition facts: 35 kcal / 100gr; 0.5 gr / 100gr fat Preparation: Chop the tomato, pepper and garlic. Put everything in a bowl together

Salmorejo Recipe

There's nothing more "cordobés" than "La Mezquita" and Salmorejo, a cold soup similar to gazpacho What many people don't know is that until the fifteenth century, the salmorejo was actually white because tomato had not been imported by Christopher Columbus yet. This recipe is the traditional recipe from Cordoba. Ingredients: 1 kilo ripe plum tomatoes 200gr of yesterday's bread* 100ml Extra Virgin Olive Oil. This award winning oil from Cordoba is amazing. 1 garlic clove

Pil Pil Cod Recipe – Bacalo al Pil Pil

Photo credit: Fernando Madariaga_ © ICEX Ingredients: One steak of desalted cod per person. If it's not desalted, put it in water for about 8 hours One clove of garlic per piece of cod. Cayenne pepper to your liking 2 garlic cloves Extra virgin olive oil Prep: 10 min Cook: 20 min Yield: 2-4 servings Nutrition Facts: 100gr - 182kcal and 13,7gr fat Preparation: Heat up the clay

Black rice squid ink recipe-Arroz negro

Toya Legido_©ICEX Checkout our post How to choose the right Paella Pan. Al you need to know. Ingredients: 300 gr (baby) cuttlefish or squid 200 gr fish filet (monkfish, kingklip, school shark or any type of fish with a lot of meat and few bones) 2 ink sacs 2 ñoras (dried red pepper) 1 green pepper 4 tomatoes 2 cloves of garlic Olive oil Seasoning (parsley, saffron, white wine, salt- mashed) Fish stock, 8