Traditional Recipes of the Costa del Sol

AJOBLANCO

200g almonds, 2 cloves garlic, ¼ c oil, Vinegar, Salt, Water, Muscat grapes for garnish

Peel the almonds. (You can do this by soaking them for several hours or blanching them in boiling water.) In a mortar, mash the peeled almonds, garlic cloves and a pinch of salt. While grinding the mixture, slowly add oil to form a white paste. This will take about 20 minutes, but it's worth it. Add cold water just when you’re about to serve the soup. (The amount varies depending on the consistency you want it to have.) Add vinegar and salt, to taste. Garnish with muscat grapes.

PORRA ANTEQUERANA

Bread, 4 tomatoes, 2 green peppers, 1 clove garlic, splash of vinegar, Salt, Boiled egg, oil, tuna or chopped Serrano ham, for garnish

Tear the bread into pieces and soak. Meanwhile, peel the tomatoes and chop the peppers. Place the pre-cut peppers in a tall bowl. Drain the bread and add to the vegetable mixture. Pour in the olive oil, vinegar and salt, to taste. Whisk all the ingredients together. When all the ingredients are thoroughly mixed, add more vinegar and salt, to taste. Let cool for a few hours in the refrigerator. Before serving, add garnish of your choice.

ENSALADA MALAGUEÑA

1 kilo potatoes, 1 kilo oranges, ¼ kilo cod, Chives, Olives, Parsley, Extra virgin olive oil, Salt

Start by roasting the cod and leaving it to soak. Once it’s fully soaked, drain the cod and crumble it into small pieces. Peel the potatoes and cut them into small pieces to help them cook quickly. When they're done, put them aside. Peel the oranges. Cut them into chunks, leaving a few larger wedges for garnish. Chop chives into thin slices. Put all the ingredients in a container and season them. Be generous with the olive oil! Garnish with orange wedges and chopped parsley.

BERZA MALAGUEÑA

200g chickpeas, 500g beef shank, 1/2 chicken, 200g green beans, 2 carrots, 100g pumpkin, 50g broad beans, 50g chard Garlic Cumin Paprika Pepper Salt

Soak the chickpeas in salted water overnight. Wash and cut the potatoes, carrots and green beans and put them into a pot with the rest of the ingredients. Cover them with water. Leave over high heat until it begins to boil and, gradually, remove the fat layer from the surface with a slotted spoon. Let the water boil for about 45 minutes so that the chickpeas and vegetables get tender. Check the salt. Serve very hot!

ARROZ CALDOZO CON BACALAO

40g rice, 200g cod, 1 onion, Garlic, 1 pepper, 2 tomatoes, ½ litre white wine, Olive oil, Saffron, Clove, Salt & Pepper

Pour the olive oil into a paella pan or large skillet over medium heat. Add the minced garlic and let it brown, then add the onion, pepper and tomatoes. All these ingredients must be cut into small pieces. After sautéing the vegetables, add the water, the saffron and the cloves, season to taste and pour in the glass of white wine, leaving a little for the end. When the mixture boils, add the rice and cook for 20 minutes. When the rice is almost ready, place the cod medallions, preferably desalted, and pour the remaining white wine. Let simmer for a few minutes. Remove from the heat and let stand for a minutes or two so that the rice takes absorbs the special flavours.

TORTA DE TORREMOLINOS

3 cups plain flour, 1 cup whole milk, 1 cup olive oil, 1 cup sugar, Lemon peel, 1 teaspoon sesame seeds, 1 teaspoon anise, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, ¼ teaspoon salt

Heat the oil with the lemon peels. When it begins to brown, remove from the heat and add the sesame seeds and anise. To cool it faster, add a little milk. In a bowl, mix three cups of flour, sugar, baking soda, baking powder, and salt with a spatula. Remove the lemon peels and add all the liquid to the flour. With a spoon, mix everything until a loose, smooth ball forms. Line a baking tray with baking paper, roll out the dough, and sprinkle with sugar. You can also add almonds and cinnamon on top. Bake in the oven, at 150º for 60 minutes.