Andalusian deep-fried fish (Pescaíto frito)
A good deep-fried fish or ‘pescaíto frito’ –as Andalusians say– is one of those guilty pleasures that reminds you that you don’t need to…
Cádiz
Welcome to the land of white pueblos, ancient tuna almadrabas and world-famous sherry wines. Cadiz is a lovely and colourful province with an extremely diverse cuisine shaped by the many cultures who once lived here. Join our travels and learn about the fascinating gastronomy that this southern Spanish province has to offer.>
Red mullet with sliced potatoes & black olives
The first time I had red mullet was in El Puerto de Santa María, a town close to Cádiz where the inhabitants seem to…
Garlic prawns (gambas al ajillo)
It often happens that the simplest recipes are the tastiest ones. Or at least this is the case with today’s garlic prawns or ‘gambas…
The Queen of Churros
Churros are a big deal in Spain. And most big deals are in need of heroes who represent the cause and make it better….
Spanish polvorones
These super crumbly and soft Spanish Xmas sweets are as good for your soul as they are bad for your diet. But hey! Who…
Andalusian-style potatoes (Papas aliñás)
No tapas bar in Cádiz is a real Cádiz tapas bar without ‘papas aliñás’. Of course, there is a reason for that… this cold…
A chat with Ángel León, the ‘Chef of the Sea’
We travel south to meet Ángel León – the ‘Chef of the Sea’. From his restaurant ‘Aponiente’ we chat about his sea-inspired cuisine, the…
Shrimp cakes (Tortillitas de camarones)
As we step into a corner bar in the popular quarter of Las Viñas, there is a voice shouting a command over the buzzy…
Driving through the ‘Pueblos Blancos’ of Grazalema
The simple mention of Andalusia is often enough to transport ourselves to the endless beaches of Malaga or the sunny streets of Seville –…
A beginners’ guide to Sherry
Still today, some think of Sherry as that old-fashion wine that only Granny likes to drink once a year for Christmas. Some others though…
Beetroot salmorejo
The colder the salmorejo the better. Leave it in the fridge for as long as you can. Salmorejo tastes even better if you leave it to rest in the fridge overnight!
The Tuna Almadrabas: 30 centuries of sustainability
Every April for the last 3000, fishermen from southern Spain await the tuna shoals as they cross the waters of the strait of Gibraltar….