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

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.

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

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..

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 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)...