Traditional family paella recipe in Sierra de las Nieves near Málaga: a culinary andalusian experience

Salmorejo with rustic bread from Coin

Salmorejo is a cold tomato cream, perfect to consume as a main dish during the hottest months of the year. Considering the heat typical of the summer months in Andalusia and the rest of Spain (and the increasingly frequent heatwaves). It is also part of one of the typical dishes of Spanish cuisine

Tomato, rustic bread, garlic, extra virgin olive oil, salt, accompanied by hard-boiled egg, Iberian ham, and some tuna crumbs

Pil-Pil prawns with my mother's special touch

These are very tasty prawns. They don't really have anything to do with the classic pil-pil from Basque cuisine, as they are more like garlic prawns with a special touch. It's a good way to cook them, combined with good olive oil, garlic, dried red pepper, and white wine, and not much else. They are served in clay pots, accompanied by bread to dip in the sauce

The special touch came about because one day, while cooking this dish, she didn't have chili peppers and added dried ñora instead. The change is spectacular

Fresh prawns, garlic, sweet smoked paprika from La Vera, dried ñora pepper, olive oil, and white wine

Campero rice with free-range chicken and seasonal vegetables from the Guadalhorce Valley

Typical Spanish rice dish made in mountainous areas and with game

Rice, Free-range Chicken, Wild Asparagus, and Mushrooms or Seasonal Vegetables from the Guadalhorce orchard

Santiago Cake

These cakes should not include any flour, except in the pastry (shortcrust pastry), but do include cinnamon and lemon zest. The cake should have a golden colour when cut and the texture should be slightly spongy and slightly grainy. The characteristic aroma of this cake is a balanced mixture of almond and egg.

Eggs, sugar, almonds, lemon and cinnamon