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...

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 ...

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 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)...

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 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.

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