Sabores del Sur de España

Andalusian Cooking Without Vegetable Oil

Travel through the white villages of Andalusia, where every plate is built on three honest fats. Liquid gold extra virgin olive oil from old groves near Jaén, rich butter, and slowly rendered lard from black Iberian pigs. No seed oils, only the way the abuelas have always cooked.

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Andalusian Sun Kissed Recipes

Six beloved dishes from the kitchens of southern Spain. Each one made with honest fats that let the ingredients of the Mediterranean shine.

Rabo de Toro

Rabo de Toro (Oxtail Stew)

⏱ 3 hr 30 min🍽 4 servings🔥 Medium

The signature Cordobese braise. Oxtail simmered for hours in Pedro Ximénez sherry until the meat falls off the bone, perfumed with cloves, bay, and orange peel.

Ingredients

  • 1.8 kg oxtail, cut into thick rounds
  • 4 tbsp extra virgin olive oil
  • 2 large onions, finely diced
  • 2 carrots, diced
  • 1 leek, sliced
  • 6 cloves garlic, smashed
  • 500 ml dry red wine (Rioja or Ribera)
  • 200 ml Pedro Ximénez sherry
  • 400 g whole peeled tomatoes, crushed by hand
  • 1 liter beef broth, 2 bay leaves, 4 cloves, peel of half an orange
  • Sea salt, black pepper, smoked paprika (pimentón dulce)

Instructions

  1. Season the oxtail generously with salt and pepper. Warm olive oil in a large heavy pot over medium high heat. Brown the oxtail on all sides until deeply colored, about 12 minutes. Set aside.
  2. Lower the heat to medium. Add onions, carrots, and leek to the same pot. Cook gently 15 minutes until very soft and sweet.
  3. Add garlic and a heaped teaspoon of smoked paprika. Stir 1 minute. Pour in red wine and Pedro Ximénez. Simmer briskly 8 minutes to cook off the alcohol.
  4. Return the oxtail to the pot. Add tomatoes, broth, bay leaves, cloves, and orange peel. Bring to a gentle bubble.
  5. Cover and cook on the lowest heat for 2 hours 30 minutes, turning the pieces once at the halfway mark. The meat should slip from the bone with a fork.
  6. Uncover and reduce the sauce 15 minutes until glossy. Adjust salt and pepper. Rest 10 minutes before serving with crusty bread or rustic potatoes.
Gazpacho Andaluz

Gazpacho Andaluz

⏱ 25 min🍽 6 servings🔥 Easy

The legendary cold tomato soup of southern Spain. Sun ripe tomatoes, sweet peppers, cucumber, garlic, and stale bread blended with golden olive oil and sherry vinegar.

Ingredients

  • 1.5 kg very ripe tomatoes, cored and roughly chopped
  • 1 small cucumber, peeled and chopped
  • 1 green Italian pepper, seeded and chopped
  • 1 small red onion, chopped
  • 2 cloves garlic
  • 100 g stale country bread, crust removed, soaked in water
  • 120 ml extra virgin olive oil, plus more for finishing
  • 3 tbsp sherry vinegar (Jerez)
  • 1 tsp fine sea salt
  • To garnish: diced cucumber, pepper, hard boiled egg, jamón serrano, croutons fried in olive oil

Instructions

  1. Place tomatoes, cucumber, pepper, onion, garlic, and the squeezed soaked bread in a blender. Blend on high until very smooth, about 2 minutes.
  2. With the motor running, slowly stream in the olive oil. The soup will lighten in color and turn silky.
  3. Add sherry vinegar and salt. Blend 30 seconds more. Taste and adjust salt or vinegar.
  4. For the smoothest texture, pass the soup through a fine sieve, pressing with a ladle. Discard the solids.
  5. Refrigerate at least 3 hours, ideally overnight, so the flavors deepen.
  6. Serve very cold in bowls or glasses. Top with the classic garnishes and a generous drizzle of olive oil.
Pollo al Ajillo

Pollo al Ajillo (Garlic Chicken)

⏱ 50 min🍽 4 servings🔥 Medium

A tapas bar classic from Sevilla. Bone in chicken pieces sizzled with whole garlic cloves, white wine, and bay until the meat turns golden and falls tender from the bone.

Ingredients

  • 1 whole chicken (1.4 kg), cut into 8 pieces
  • 5 tbsp extra virgin olive oil
  • 2 whole heads of garlic, cloves separated and peeled
  • 2 bay leaves
  • 1 sprig fresh thyme
  • 200 ml dry white wine (Manzanilla or Verdejo)
  • 120 ml chicken broth
  • 2 tsp smoked paprika (pimentón dulce)
  • Sea salt and freshly cracked black pepper
  • Flat leaf parsley, chopped, to finish

Instructions

  1. Pat the chicken pieces very dry. Season generously with salt and pepper.
  2. Warm the olive oil in a wide heavy skillet over medium heat. Add the peeled garlic cloves and cook gently 4 minutes until golden and fragrant. Lift out and reserve.
  3. Raise heat to medium high. Brown the chicken skin side down 6 minutes, then turn and brown 4 more minutes. Spoon off any excess fat if needed.
  4. Lower the heat. Return the garlic to the pan with bay leaves, thyme, and smoked paprika. Stir 30 seconds so the paprika blooms.
  5. Pour in white wine and let it sizzle 2 minutes. Add chicken broth. Cover partially and simmer 20 to 25 minutes, until the chicken is cooked through and the sauce is glossy.
  6. Scatter with parsley and serve straight from the pan with crusty bread for mopping the garlicky juices.
Boquerones Fritos

Boquerones Fritos (Fried Anchovies)

⏱ 30 min🍽 4 servings🔥 Easy

The chiringuito beach treat of Málaga. Fresh anchovies dredged in chickpea flour and flash fried in deep, hot olive oil until lacy crisp. Squeeze of lemon, glass of cold fino.

Ingredients

  • 700 g very fresh small anchovies, gutted, head removed, butterflied open
  • 250 g chickpea flour
  • 120 g fine semolina flour
  • 1 tsp fine sea salt for the flour
  • 1 liter extra virgin olive oil, for deep frying
  • Flaky sea salt, to finish
  • 2 lemons, cut in wedges
  • Flat leaf parsley sprigs, to garnish
  • 1 small bowl of cold milk (optional, for a 10 minute soak)

Instructions

  1. Rinse the anchovies in cold water. If you have time, soak them 10 minutes in cold milk to mellow the flavor, then drain and pat very dry.
  2. Mix chickpea flour, semolina, and the teaspoon of salt in a wide shallow bowl.
  3. Heat olive oil in a deep heavy pan to 190°C / 375°F. A pinch of flour should sizzle immediately on contact.
  4. Working in small batches, hold each anchovy by the tail, dredge through the flour, shake off excess, and slide into the hot oil.
  5. Fry 60 to 90 seconds, turning once, until pale gold and crisp. Lift out with a slotted spoon onto paper towels.
  6. Sprinkle immediately with flaky sea salt. Pile onto a warm plate with lemon wedges and parsley. Eat at once.
Espinacas con Garbanzos

Espinacas con Garbanzos

⏱ 45 min🍽 4 servings🔥 Easy

A humble Sevillian tapa with deep Moorish roots. Tender chickpeas and dark spinach simmered with cumin, smoked paprika, and a slice of bread fried in olive oil for body.

Ingredients

  • 500 g cooked chickpeas (or 2 jars of best quality), with their liquid
  • 600 g fresh spinach, washed and roughly chopped
  • 5 tbsp extra virgin olive oil
  • 1 thick slice country bread (about 60 g)
  • 4 cloves garlic, peeled
  • 1 tsp ground cumin
  • 2 tsp smoked paprika (pimentón dulce)
  • 2 tbsp sherry vinegar
  • Pinch of saffron threads, soaked in 2 tbsp warm water (optional)
  • Sea salt and black pepper

Instructions

  1. Warm 3 tbsp olive oil in a wide skillet over medium heat. Fry the slice of bread on both sides until deep golden. Transfer to a mortar.
  2. In the same oil, fry the garlic cloves until golden. Lift out and add to the mortar with the bread.
  3. Wilt the spinach in the same pan in two or three batches, just until collapsed. Set aside.
  4. Pound the bread, garlic, cumin, and a pinch of salt in the mortar to a coarse paste. Stir in the sherry vinegar.
  5. Return the spinach to the pan with the chickpeas and a ladle of their liquid. Stir in the smoked paprika and saffron water. Bring to a gentle simmer.
  6. Stir the mortar paste through the pan and cook 8 minutes more, so everything melds. The sauce should coat the chickpeas thickly.
  7. Drizzle with the remaining olive oil. Taste, adjust salt, and serve warm with bread.
Tocino de Cielo

Tocino de Cielo (Jerez Custard)

⏱ 1 hr 30 min🍽 8 servings🔥 Medium

A jewel of the convents of Jerez. A silky golden custard made of only egg yolks and a thick lemon and cinnamon syrup, set over caramel. Pure liquid sunshine.

Ingredients

  • 12 large egg yolks
  • 2 whole eggs
  • 350 g caster sugar (for the syrup)
  • 200 ml water
  • 1 strip of lemon peel
  • 1 cinnamon stick
  • For the caramel: 150 g caster sugar, 3 tbsp water
  • 1 tsp unsalted butter, to grease the mold
  • Pinch of fine sea salt

Instructions

  1. Heat oven to 160°C / 325°F. Lightly grease a 22 cm round cake tin or 8 small ramekins with butter.
  2. Make the caramel. Heat 150 g sugar and 3 tbsp water in a small pan over medium heat without stirring. Swirl gently until a deep amber forms, about 6 minutes. Pour immediately into the mold to coat the base. Set aside.
  3. For the syrup, combine 350 g sugar, 200 ml water, lemon peel, and cinnamon in a small pan. Bring to a boil and cook 8 minutes until thickened to a light syrup. Discard peel and cinnamon. Cool 10 minutes.
  4. Whisk the egg yolks with the whole eggs and a pinch of salt in a bowl, gently to avoid foam.
  5. Slowly pour the warm syrup into the eggs in a thin stream, whisking constantly. Strain the mixture through a fine sieve into the caramel lined mold.
  6. Set the mold inside a deep roasting tray. Pour boiling water into the tray to come halfway up the sides. Bake 45 to 55 minutes, until just set but with a slight wobble in the center.
  7. Cool fully, then chill at least 4 hours. To serve, run a knife around the edge, invert onto a plate, and let the amber caramel pour down the sides.
✨ Trusted Daily Routine

Complete Your Wellness Journey with ShapeON

Your Andalusian kitchen already gives you real food. ShapeON takes that foundation a step further. Clean, natural support designed to fit an active, balanced day.

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