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 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 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)

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

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

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

This dish, full of flavours reminiscent of the sea, requires top quality tuna. Cut the tuna loins into more or less square loaves that are not too thick. Prepare a vinaigrette of olive oil and soya with which to dress the tuna and reserve in a suitable container. Refrigerate to allow the flavours to blend. Grill the tuna to brown the surface and turn it pink on the inside. Serve with a few sesame seeds and drizzle with the vinaigrette. Ready. Tuna Tataki

To make this tasty dish, first cook the wild rice in water and salt. Meanwhile, clean the c h ipirones (baby squid), and set aside the legs and fins to cut them finely as they will form part of the squid stuffing.  Stir-fry an onion and two cloves of garlic and when they are golden brown, add the pieces of squid legs and fins and some chopped prawns. When this sauce is ready, stuff the squid with it and fry them in a frying pan with the oil from the sauce. Now add a glass of fish stock and another glass of manzanilla wine. When the liquid has reduced, it is ready to serve. Serve with a rice mould and several baby squid, sprinkling everything with the sauce and a few grains of pink pepper. Stuffed Baby Squid with Wild Rice

A superb dish for the combination of flavours and the texture of the ingredients, especially the sea bass. Clean the sea bass well of bones and cut into fillets, season with salt and pepper and grill to reserve later. The ingredients for the "stir-fry" are onion, garlic, green pepper, carrot and tomato. Once the vegetables have been poached, add a glass of manzanilla wine and fish stock or fumet. Add the prawn pieces and stir to mix the flavours. When the wine has reduced, add the sea bass fillets and soak them in the sauce from time to time until they are done (not too much). Let's enjoy it with good spirits and bread for the sauce. Sea Bass Fillets with Prawn Sauce

A loin of smoked salmon, an avocado, spring onion, a tomato and soy sauce, honey, dill, lemon and chopped chives; these are the ingredients to make and enjoy this refreshing tartare. Cut everything with a knife and patience: the salmon in small cubes (marinated with a mixture of soy, honey and dill), the avocado in small pieces too, mixed with the chopped spring onion and the juice of half a lemon and a couple of slices of tomato for the bed on the plate. Delicious. And served with a few slices of bread, crackers or biscotti. Salmon Tartare with Avocado

Peel garlic and cut into slices. Brown them in a frying pan with the base covered with extra vir g in olive oil, taking care not to burn them and make them too hard. Open the jar of piquillo peppers, reserving the juice. Place the peppers on top of the garlic so that they exchange flavours. Place over a low heat so that the peppers dry out and take on their texture. Add the sugar on both sides of the peppers, the manzanilla wine and a pinch of salt and cook until the wine is reduced and the peppers are caramelised. Remove the peppers and garlic from the heat and add the juice from the jar of peppers to the sauce, mixing it all together in the frying pan with circular movements, which will form the sauce for the dish. Season the tuna loins on both sides and fry them in a frying pan with a little extra virgin olive oil. Do not overcook them too much so that they remain juicy and respect the flavour of the fresh tuna as much as possible. Serve each loin in two parts and two piquil...