Cooking in the region of Andalucia is traditionally, a simple peasant fare based on fresh ingredients with a hint of herbs and spices. There is generally liberal use of olive oil, garlic, onions, tomatos and peppers to provide mouth watering flavours.

Some of the tastiest recipes are listed below for you to try yourself. Have fun and enjoy the typical Andalucian food.

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Cordero Asado al Horno (Roast Marinated Lamb):

Serves 4

Ingredients:
1.5 kg leg of lamb
3-4 garlic cloves, peeled
10ml salt
40ml parsley, chopped
10ml dried oregano
60ml olive oil
100ml brandy

Preparation:
1) Pound the garlic to a paste with the salt. Add the parsley and oregano and pound to a thick puree.
2) Spread the mixture over the lamb and leave to absorb the flavours for 3 to 4 hours.
3) Place the lamb in a roasting tray and pour the olive oil over. Roast in an oven preheated to 200C/gas 6 until done to personal liking, basting frequently. 20 minutes per half kilo should give pink meat with an extra half an hour for well done. Add the brandy to the juices 15 minutes before the lamb is ready.
4) Let the lamb rest for 10 minutes before carving. Serve with juices.

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Gambas al Pil-Pil (Prawns Pil-Pil):

Serves 4

Ingredients:
1/2kg prawns
Salt
1 cup good olive oil
4 cloves garlic, chopped
1/4 teaspoon paprika
1/2 chicken stock cube
3 bay leaves
3 dried red chillies
Parsley, chopped
1 glass white wine

Preparation:
1) Season the prawns with salt.
2) Using a medium sized earthenware dish, heat the olive oil.
3) Add garlic, bay leaves and chillies, stirring carefully over a medium heat.
4) At the moment when the garlic begins to turn brown add the prawns.
5) Increase the heat and add the paprika and stock cube. Stir continuously until the prawns are cooked (about 2-3 minutes).
6) Add the wine and remove from heat when simmering begins.
7) Sprinkle with parsley and serve with bread.

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Guisado Mediterraneo (Mediterranean Fish Stew):

Serves 4

Ingredients:
2 tablespoons olive oil
2 onions, chopped
1 celery stick, chopped
2 medium carrots, peeled & chopped
4 large garlic cloves, minced
4 anchovy fillets, rinsed & chopped
8 medium ripe tomatoes, peeled, seeded & chopped
1 1/2 cups dry white wine
3 cups water
4 fish fillets
Salt & pepper

Preparation:
1) Heat the oil in a large pan over medium-low heat and add onions, celery and carrot.
2) Cook, whilst stirring, until thoroughly tender - about 10-15 minutes.
3) Stir in the anchovies and tomatoes and cook for about 10 minutes, until the tomatoes have cooked down and the mixture is aromatic. Stir often.
4) Stir in the wine, raise the heat and bring to a boil for 5 minutes, stirring often.
5) Add the water and lower heat to simmer.
6) Add salt to taste and simmer uncovered for 15 minutes, stirring often.
7) Stir in fish and optional saffron and simmer uncovered for another 15 minutes. The fish should be cooked through. Add pepper and adjust salt.

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Pollo a la Chilindron (Fried Chicken with Red Pepper Sauce):

Serves 4

Ingredients:
1.5kg chicken, cut into 8-12 pieces
100ml olive oil
6 garlic cloves, peeled
400g onion, chopped
200g thick sliced serrano ham, diced small
450g red peppers, peeled and chopped
1kg tomatoes, chopped
Salt and pepper

Preparation:
1) Heat the oil with the garlic in a large frying pan.
2) When the garlic starts to colour, season the chicken pieces and add to the pan. Brown well.
3) Add the chopped onion and ham, mix well and soften thoroughly over a medium heat. Turn the chicken occasionally.
4) When the onion is tender add the peppers and tomatoes and stir well. Leave uncovered to simmer. Stir occasionally as the sauce reduces.
5) The sauce is ready when very thick and concentrated and the oil has separated from it. Allow to rest for a few minutes before serving.

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Churros:

Makes approx. 32 - Serves 4

Ingredients:
275g plain flour
2.5ml salt
550ml water
Oil

Preparation:
1) Sift the flour and salt together.
2) Bring the water to the boil and add the flour. Stir briskly over the heat until the flour has been incorporated into a stiff, sticky dough. Leave to cool a little.
3) While still warm use a strong piping bag with a narrow, fluted nozzle. Pipe out into 10cm lengths.
4) Fry in batches in very hot oil until brown and crisp. Drain on kitchen paper and eat.

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Ajoblanco con Uvas (Garlic Soup with Grapes):

Serves 6

Ingredients:
3/4 cup blanched almonds
3 cloves garlic, peeled
1/2 teaspoon salt
4 slices stale white bread, crusts removed
4 cups ice water
7 tablespoons olive oil
3 tablespoons white wine vinegar
2 tablespoons sherry vinegar
1 tablespoon butter
6 slices white bread, crusts removed, cut in cubes
1 & 1/2 cups seedless green grapes

Preparation:
1) Grind almonds, 2 garlic cloves and salt to a fine consistency in a processor or blender.
2) Soak stale bread in 1 cup of ice water then squeeze to extract moisture. Add the bread to the processor.
3) With processor running, add 6 tablespoons of oil and one cup of ice water slowly in a steady stream.
4) Add vinegars and mix on high speed for 2 minutes.
5) Pour into a bowl. Add remaining water and mix well. Adjust seasonings with salt and vinegar. Chill for up to 6 hours.
6) Heat butter and remaining oil in a pan.
7) Crush remaining garlic clove and add to pan with bread cubes, tossing to coat.
8) Cook over very low heat, stirring occasionally, 20-30 minutes or until cubes are golden.
9) Serve soup ice cold, garnished with croutons and grapes.