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.

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...

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

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...

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

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..

The origin of this recipe is truly ancient. The art of preserving food in brine is as old as the oldest cultures in the Spanish peninsula...

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,