This is an exquisite fish dish originally from Mediterranean cuisine. It is a fusion of sweet and citrus flavours that results in a delightful dish.  It is essential to have good quality fresh salmon. Remove all the bones from the salmon loin and cut it into three slices. We use the juice of three high quality oranges . Once the boneless pieces of salmon have been cut, place them in a frying pan without oil, first with the skin side in contact with the pan. Add a little salt to the salmon pieces. When the salmon changes colour, turn it over so that the skinless side is toasted. Now add the orange juice, a little dill and leave to cook until the juice is reduced.  Remove the salmon pieces and serve with the orange and dill sauce.  Enjoy the result.

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

The time and the moment call for it. Breakfast, snack, dessert or whenever you like, torrija is a springtime classic. There are different ways of making this sweet treat. We have chosen the most Andalusian recipe: with honey. We soak the special torrijas bread in white wine, cinnamon and some lemon peel. Then we dip the bread in beaten egg and fry it in olive oil. Place the fried bread on absorbent paper. Meanwhile, heat the honey and boil it with the wine, cinnamon and lemon mixture.  Place the bread in a bowl and dip the pieces in the honey mixture.  Enjoy the special, spring-like texture and sweetness. Torrijas with Honey

A must-try dish at this time of year: a stew cooked slowly and with time, with selected ingredients to enjoy it with all its flavour. We have to soak the chickpeas the night before preparing it. We also put the cod in water to desalinate.  The first thing to do is to coat the pieces of cod in a little flour and fry them in very hot olive oil. Set the cod aside and fry a finely chopped onion in the same olive oil used to cook the cod. When the onion is fried, add chopped tomato and a chopped red pepper with its juice. We have also crushed a clove of garlic and a sprig of parsley and dissolved the mixture with a splash of manzanilla wine. Add the mixture to the vegetables and bring to the boil. Cook and add the pieces of cod so that they are cooked with the sauce. Cook over a low heat, mixing all the ingredients of the stew. Let all the ingredients settle for a quarter of an hour and eat. Chickpeas with Cod (Garbanzos con Bacalao)

An excellent starter to serve with almost any other dish. The mixture of flavours and textures makes this a very attractive snack dish. Start by washing the aubergines well and cut them into thin slices. Place them in a bowl with water and salt for a few hours. Then dredge the aubergine rings in flour and fry them in olive oil. Once they are well fried, put them aside on a plate with absorbent paper.  Cut the cheese into thicker slices. Place a slice of aubergine, a slice of cheese on top, another slice of aubergine, another slice of cheese and finish with a slice of aubergine (see photo). Top with cane honey and sesame seeds. Taste it. Fried Aubergines with Goat's Cheese and Cane Honey

This is a dish full of flavours and contrasts that requires fresh cod. Let's start. Cover some cod loins with olive oil in a casserole dish, a few cloves of garlic and thyme and cook very slowly so that they get a nice, slow confit. Mix rosemary honey, mustard and liquid cream in a saucepan on the heat. Allow to reduce and keep warm. Place the cod confit on plates and add the mustard and honey sauce on top. Serve with a sprig of rosemary for decoration. Cod Confit with Mustard and Rosemary Honey Sauce

A tasty, nutritious dish that requires fresh, quality ingredients. First, make the meatballs by placing the minced meat in a large bowl. Add finely chopped garlic, chopped parsley, two eggs and a little milk to make the meatballs juicy. Add salt and pepper. Mix very well so that the flavours come together and then add breadcrumbs to give consistency to the meat mixture. Make the balls and fry them in olive oil to brown them a little on the surface, leaving the inside almost raw. Set aside. Now we are going to make the sauce. Fry three slices of bread in the same oil in which we made the meatballs. Set aside in a mortar. Cut an onion into brunoise and slice three cloves of garlic. Fry it and when it is poached, add three spoonfuls of fried tomato. When the fried tomato has reduced, add a glass of white wine and allow the alcohol to reduce. Add sweet paprika, cumin and meat stock to the mortar with the bread. Crush in the mortar and pestle until the bread is crumbled and the mixture ...

For this classic recipe we need a good free-range chicken, several spices and patience for baking. First, salt the whole chicken, including the inside. We coat the entire surface with olive oil and put a layer of a crushed mixture of dry spices: black pepper, oregano, thyme, rosemary, basil and herbs de Provence. Then pour the juice of half a lemon over the top and put it inside the chicken along with two bay leaves and a sprig of fresh rosemary and thyme. Sprinkle with a dash of cognac. Preheat the oven to 180 degrees and then place the chicken in it for one hour. After this time, turn the chicken inside the oven and leave it in for a further 30 minutes. Check that it is done and serve carved with some chips. And don't forget the bread to dip in the sauce. Roast Chicken

The sauce, known as roteña because of its origin in the southern Spanish coastal town of Rota, is a combination of several vegetables that adapts to a wide variety of fish. We will make it today to be served with seabass (corvina) loins, and the result will be amazing (see photo). First we make the roteña sauce. To do this, cut a couple of onions into julienne strips, a green and a red pepper, chop some garlic and gently fry everything in a frying pan with olive oil. Next, dice the tomatoes and add them to the sauce along with two bay leaves. Add salt and pepper to the vegetables. When the vegetables are ready, add half a glass of manzanilla wine and allow the alcohol to reduce. The sauce is now ready. Place the roteña sauce on a baking tray and put the seabass loins cut into four pieces on top with a little salt. Bake in the oven at 180 degrees for about 10 minutes so that the fish is juicy. Serve the fish with the roteña sauce. Corvina (seabass) a la Roteña

This delicious cake deserves to be savoured at leisure, enjoying the flavours (sweet and fruity) and textures (creamy and crunchy). We start by preparing the base of the cake. To do this, we crush some biscuits and mix them with melted butter. Place this mixture in a mould, spreading it all over the base of the mould and put it in the fridge while we do the rest. Mix cream with milk, heat and add cream cheese, sugar and curd. Spread this mixture over the base we had in the fridge and put it all in the fridge again. For the topping, mix strawberry jam, water and gelatine. Pour onto the cake.  Finally, wash the strawberries and cut them into halves. Place them on top of the cake and serve.  Enjoy. Strawberry Cheesecake

We continue with a classic rice dish that is attractive and exquisite due to its combination of ingredients and flavours: the mellow rice with Iberian pork presa (piece from Iberian pork shoulder blade), mushrooms and vegetables. Among the vegetables, we have included some organic broad beans sown, cared for and harvested in our home garden. We start by stir-frying the vegetables: olive oil, fresh onion, green pepper, red pepper, garlic, all finely chopped. When they are tender, add the Iberian pork presa in strips and fry them as well. Next, add the mixed mushrooms together with the organic broad beans and stir with the meat and vegetables in the frying pan. Now it is time to add a teaspoon of La Vera paprika to give the dish its unique flavour. Stir-fry four or five spoonfuls of fried tomato. Add the round-grain rice and mix well to blend the flavours. Season as desired and finally pour in the meat stock. Let it boil for 15-20 minutes so that the rice becomes tender and soaks up ...

This dish is a classic bread dipping sauce. The sweetness and aroma of the Pedro Ximénez wine and the raisins combined with the stir-fried onion and the meat stock make this sauce something very special to be served with the meat. Start by cutting the sirloin into medallions. Season with salt and pepper and brown in olive oil on both sides. Stir-fry the onion, cut into feathers, with a little flour. Then add the Pedro Ximénez wine and a glass of meat stock, as well as the raisins. Leave to reduce. Drizzle the sirloin medallions with the resulting sauce. Don't forget the bread. Sirloin Steak with Pedro Ximenez Sauce

An original, fresh and very easy-to-make starter. Cut the avocados in halves, taking care not to break the shells, which will serve as a container for the filling. Empty the avocados and reserve the pulp, which we mix with peeled and cut cooked prawns and crab sticks. Fill the empty avocados with the mixture and cover them with thousand island dressing to present them. Stuffed Avocado

A classic chicken dish with a twist. The result will be a tasty combination of fried chicken, garlic and a hint of lemon. Start by cutting the chicken pieces into bite-size pieces. Cut the garlic cloves with the skin on, but do not cut all the way through. Put olive oil in a large frying pan and heat. Add the garlic so that it browns and gives aroma to the olive oil. Set the garlic aside and then place the chicken pieces in the pan and add salt and freshly ground pepper. Fry until the chicken pieces are well browned. Then add the garlic and a bay leaf. Stir well and add a glass of manzanilla wine and the juice of half a lemon. Leave to cook and add a glass of chicken stock to balance the sauce. When the sauce is no longer very liquid, add chopped parsley and the dish is finished. Prepare plenty of bread for dipping. Chicken with Garlic and Lemon

A classic recipe that combines the flavour of cod with the touch and texture of pil-pil sauce. First, boil the pieces of cod in water to make a natural stock. Meanwhile, cut a few cloves of garlic into slices and prepare a little olive oil to fry the garlic. Once the cod stock is ready, mix it with the olive oil and garlic and blend until the sauce is obtained. Place some garlic on top of the cod and add the sauce. A Rioja red wine is very suitable for this dish. Pil Pil Cod

Taking advantage of the fact that we have made a stew with enough pringá left over to be reused in another dish, we have made these montaditos de pringá. We made the bread rolls to the size of a montadito and, after mixing the elements of the pringá (chorizo, morcilla, pork fat and beef), we served it as shown in the photo. Tasty, tasty, but eat sparingly. Montaditos de Pringá