Recipes

Garlic is one of the basic ingredients of the Mediterranean diet and, therefore, of traditional Andalusian cuisine. Andalusian gastronomy is highly varied and offers a wide range of possibilities to suit all tastes and pockets, since we can find all types of dishes made with meats, fish, legumes, vegetables, etc.

Here are some of the most typical recipes from Andalusian cuisine along with some practical cooking tips to help you get the most out of your dishes… Bon apetite!

Recipes list

Gazpacho Andaluz

Ingredients (4 persons):

  • 1 Kg tomatoes
  • 1/2 onion
  • 1 green peppere
  • 1 cucumber
  • 1 small cup of olive oil
  • 2 tablespoons of vinegar
  • 200 gramos de miga de pan del día anterior (remojada en agua)
  • Garlic
  • Cumin

Preparation

  • Mix the tomatoes, onion, pepper, cucumber, vinegar, garlic, cumin, oil and bread in the blender to produce a fine liquid. Water may be added for a lighter mixture.
  • Serve chilled.

Fried chicken with garlic

Ingredients (4 persons):

  • 1 chicken
  • 1 glass of brandy
  • 1 head of garlic
  • Salt
  • Black pepper
  • 1 Lemon
  • 2 tablespoons of flour
  • 1 tablespoon of olive oil

Preparation

  • Clean and chop the chicken.
  • Slice the garlic.
  • Season the chicken with salt and pepper and add the garlic, brandy and lemon juice. Marinate for 3 hours.
  • After 3 hours have elapsed, remove the chicken from the marinade and coat it with flour.
  • Fry some cloves of garlic in a frying pan until browned and then fry the chicken.
  • Serve.

Pipirrana

Ingredients (4 persons)

  • 2 tomatoes
  • 2 peppers (green and red)
  • 2 cucumbers
  • 2 cloves of garlic
  • 2
  • 1/2 onion
  • 2 tablespoons of wine vinegar
  • 1 tablespoon of olive oil
  • Olives

Preparation

  • Wash and dice the peppers, the garlic, the cucumber, the tomatoes, the onion and the olives.
  • Mix well and season with the vinegar, oil, pepper and salt.
  • Serve.

Ajo colorao

Ingredients (6 persons)

  • 1 Kg de potatoes
  • 2 dried peppers
  • 2 cloves of garlic
  • Salt
  • 2 onions
  • 1/2 teaspoonful cumin
  • 1 tablespoon of olive oil

Preparation

  • Soak the dried peppers in tepid water for 30 minutes. Then scrape the pulp with a knife and set aside the paste obtained.
  • Peel the potatoes and cut them in half.
  • Peel the onions and cut them into four pieces.
  • Peel the cloves of garlic and leave them whole.
  • Boil the potatoes, onion and garlic in a saucepan with water and salt.
  • Puree the peppers, onion, potatoes and garlic in the blender.
  • Add the cumin.
  • Add the potato stock until the desired texture is obtained.
  • Add the olive oil while stirring, as if preparing alioli, blending the puree with the oil.
  • Serve cold.

Salmorejo

Ingredients (6 persons)

  • 1 Kg hard bread
  • 1/8 l virgin olive oil
  • 1Kg ripe tomatoes
  • 2 cloves of garlic
  • Salt to taste/li>
  • 3 or 4 tablespoons of wine vinegar

Preparation

  • Wet the bread and cut into small pieces before placing in the blender with the peeled tomatoes, olive oil, garlic, salt and vinegar.
  • Mix well to produce a cream.
  • Serve with diced hardboiled egg and cured ham.
  • Serve cold.

Cod and orange dip

Ingredients (4 persons)

  • 500 g salted cod
  • 3 oranges
  • 4 spring onions
  • 4 eggs
  • 100 g pitted black olives
  • Salt
  • 1 teaspoonful paprika
  • 1 glass of vinegar
  • 3 cloves of garlic

Preparation

  • Desalt the cod by immersing it in water for 24 hours, changing the water 3 times.
  • Once desalted, remove the water by squeezing well between your hands.
  • Crumble the cod with your fingers.
  • Boil the eggs and leave them to cool. Once cold, chop the eggs and leave them to one side.
  • Chop the spring onions and leave to one side.
  • Peel and slice the oranges. Leave to one side.
  • Chop the garlic and leave to one side.
  • Mix the oranges, cod, olives, garlic and spring onion together on a dish.
  • Decorate with the chopped hardboiled egg.

Marinated dogfish

Ingredients (4 persons)

  • 1 Kg dogfish
  • 6 cloves of garlic
  • 1 glass sherry vinegar
  • 100 g flour
  • 1 teaspoonful of cumin
  • 1 teaspoonful of oregano
  • 1 teaspoonful of paprika
  • 1 tablespoon of olive oil
  • Salt

Preparationn

  • Chop the ready cleaned dogfish.
  • Crush the garlic with the oregano, paprika and cumin. Once crushed, dilute with the vinegar. Marinate the fish with the mixture and leave overnight covered with water.
  • The following day, drain the dogfish well, coat in flour and fry.

Squid with beans

Ingredients (4 persons)

  • 1.5 Kg squid
  • 500 g peeled beans
  • 3 cloves of garlic
  • 2 spring onions
  • 1 glass of dry white wine
  • 2 glasses of water
  • 1 bay leaf
  • 1/2 teaspoonful of cumin
  • 1 teaspoonful of paprika
  • 1/2 tablespoon of olive oil
  • Salt

Preparation

  • Clean and chop the squid. Add a pinch of salt.
  • Finely chop the onions and fry on a low heat in a frying pan with the olive oil and a pinch of salt until browned. Once browned, add the paprika and the cumin and continue making the sauce.
  • Put the squid and beans in a saucepan and add the sauce with a glass of wine. Leave to soak for 5 minutes.
  • Add 2 glasses of water and boil for 1 hour until the beans and squid are tender.
 
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