This is a wonderful way of preparing the bacalao and creating an authentic Mediterranean dish out of ingredients you can not call fresh at all (dried chickpeas and salted cod)...

This is a rich way of cooking big prawns called gambones in Spanish, although it is not authentically malagan (for Málaga there is too much butter and too little olive oil)...

It was really surprising for me when I first learnt the important role of mushrooms in malagan cuisine. Coming from the mushrooms paradise myself where 90% per cent of adults spend their free time

This is a traditional, very clever way of preserving redundant, fried fish, in this case, anchovies. I come from middle Europe and we have exactly the same way of preserving fish, albeit anchovy is us

This is not an exclusively local malagan recipe, rather a public Spanish one or even a universal Mediterranean one. The beautifully rich sauce thickened by the tomatoes and the gelatinous juices from

If this soup does not convince you about the originality of malagan cuisine, then nothing will. The recipe has both its coastal and inland variation but it is the fish and seafood version...

There are various ways of thickening a sauce. The part of the world I come from the most popular thickener is white flour or grated potatoes and to be honest I have never fallen in love with either..

Bechamel croquettes are absolutely loved by all locals. Sometimes I wonder if the immense popularity of the fried croquettes is not a little bit exaggerated but I have to admit they have its own..