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

Anchovies, lemon, garlic, oil and parsley. The eternal set of magic ingredients which incredibly always comes with new surprising combinations. This is the easiest way to cook in a true malagan ...

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

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..

The smooth clams are the most iconic shellfish from Málaga. It is nowhere in the world as popular as on the malagan coast and it is mainly in the malagan waters where the smooth clams are harvested.

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)...

This is certainly the most typical, authentic, but also a little bit weird fish soup from malagan cuisine. I say strange because it is definitely not the type of universally appealing dish...