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 ...

This a lovely, extremely simple recipe, which most of the places not only in Málaga get wrong by overcooking the prawns. There is a formula 1 changing tyres situation after the dish is done because it

Ajobacalao (also known as ajocolorao) is one of the most original recipes from Málaga and there is nothing better you can spread on a toasted bread than this. It originally comes from the Costa...

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 easy recipe which in the past was also a cheap one because of the low price of the saltcod has always been linked to the rather poor people of the sea although these days this fish has skipped,

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..

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

This original, strange but ultimately seducing cold soup is one of the unique windows into the long history of Andalusian cuisine. It is a less famous brother of gazpacho and probably gives us an idea