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

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,

This might one of the most authentic malagan recipes outside the sea world. I tend to avoid the kid goat meat because I just feel too sorry for the young animal but the meat might be the best and fine

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 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)...

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.

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..

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