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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

Exploring Malaga for Free

Malaga, the capital of the Costa del Sol, can be known without spending too much; In fact, there are many activities to do and places to visit that cost nothing. It has been known worldwide for some years for having more than 30 museums and some of them can be visited for free. Table of Content: Museums Alcazaba and Roman Theater Up to Gibralfaro Castle Free-access Churches in Malaga Malaga Parks and Gardens Muelle Uno Port and La

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

A Paradise for Iberian Pork Lovers – Monesterio in Extremadura

The jewel of Spanish gastronomy, Jamón Ibérico is a treat that you simply cannot miss during your visit to Spain. To find out more about where it comes from, we offer a short trip up to Extremadura’s Dehesas (grazing land where Jamón Ibérico is made) with a stop at the municipality of Monesterio, a member of the Extremadura Ruta del Jamón Ibérico or Jamón Ibérico Route. Source: Museo del Jamón de Monesterio The southwest

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

Discovering Casares in Malaga. A white town with lots of charm.

Casares is a beautiful white town (yet another one) in the province of Malaga. It has great history, amazing views, lush nature and a delicious cuisine. The municipality stretches out all the way until the coast, with a city centre that is known as ‘Casares Costa’. In this article, we will focus on the town that is situated in the mountains, which is the one that is well worth a visit. The first thing that stands out is

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

Churros: From a humble fried dough to one of the most iconic Spanish food.

There is no doubt that churros are one of the most recognizable icons of traditional Spanish gastronomy. This humble and forceful fried dough is also one of our most international ambassadors. Because churros have long since transcended national borders and become a valued delicacy throughout the world, reminding us in the process that sometimes the simplest things are the best. From London to Jakarta, passing through Melbourne, Tokyo or New York, today it is possible to taste this simple


One of the most frequent questions that both our clients have in paella cooking classes in Malaga and our blog readers ask is what type of container or paella pan is the best. The truth is that there is no single answer since the best paella pan will depend on the type of heat used (induction, gas, firewood, …), for how many people, maintenance, etc. Some of the Paelleras we use at home (Malaga, Spain)