Andalusian recipe par excellence. It requires high-quality tuna.  Cut the tuna into bite-sized pieces. Cut the onion and garlic into very thin slices.   Now put olive oil in a pot and cook over medium heat and fry the onion and garlic together with a bay leaf. Add oregano, salt and paprika. Stir so that the paprika does not overheat and add a little vinegar and fish stock. Cook over a medium heat until the onion is poached. Add the salted tuna. Cover the stew and leave to cook for a few minutes.   All that remains is to enjoy this delicacy with its sauce. Tuna with Onions

A traditional Spanish dish that is slow to prepare and will delight diners. Start by adding some olive oil to a saucepan and sear the pieces of lamb until golden brown. Season with salt and pepper and set aside. Next, chop two cloves of garlic, half an onion, a green pepper and a red pepper and fry in the same pan as the meat. Add two bay leaves. When the vegetables are cooked, add a teaspoon of paprika and mix well, taking care that it does not burn. Pour in a glass of white wine and allow the alcohol to evaporate. Add the lamb meat and three spoonfuls of fried tomato. Then, mix everything together and add the meat stock. Cook until the meat is tender. To finish the dish, cut the potatoes into thin slices and fry them in olive oil. When they are done, add them to the meat dish as a garnish. The sauce is very suitable for dipping bread. Lamb Stew with Potatoes

A main course that is typical of the south of Spain. First of all, we will make the sofrito by putting three cloves of sliced garlic, diced onion and diced red peppers in hot olive oil.  Next, add a spoonful of paprika to toast a little and immediately add diced tomato to fry with the rest of the vegetables.  Cut the choco into pieces, add it to the vegetables and mix well. Add two bay leaves, salt and thyme, mix and add fish stock to cover. Now add cumin and food colouring and mix everything together. When the cuttlefish is tender, add the potatos after being peeled, washed and cut in cubes. Leave to cook until the potatoes are tender. Eat, dipping bread in the sauce. Papas con Choco

A delicious starter or main course that requires, above all, high quality beef. Start by cutting the beef tenderloin with a knife into small pieces. Set aside. Cut the onion into small cubes. Cut capers and gherkins. Set aside. Continue by making the mayonnaise. Put olive oil, old mustard and the yolk of an egg in a bowl. Emulsify well until you obtain the texture of mayonnaise. Add the meat to the bowl of mayonnaise, season with salt and pepper and mix well so that the meat is completely impregnated. Add the onion, capers and gherkin and mix again. Add a little ground pepper, Perrins sauce and a few drops of Tabasco to taste. Mix everything together again. Serve with some crackers as a spread. Enjoy. Steak Tartar

Great contrast of flavours and textures. This salad can be served with any dish and can even be a light and healthy dinner. First prepare the vinaigrette by mixing three tablespoons of olive oil and one tablespoon of wine vinegar. Emulsify well and set aside. Meanwhile, in a bowl, mix mustard, honey, salt and brown sugar. Pour the oil and vinegar emulsion into this mixture and set the vinaigrette aside. Now we prepare the salad. Place the lettuce leaves, lamb's lettuce and sprouts in a salad bowl. Pour some of the vinaigrette over the salad. Bone the pickled partridge and place the pieces on the lettuce. Open the pomegranate and place the seeds on top of the salad and the partridge. Finally, pour the rest of the vinaigrette over the salad. Serve as desired. Pickled Partridge Salad with Pomegranate and Honey Mustard Vinaigrette