Savouring Spanish Simplicity: Recipes from Andalucían Kitchens

1. Gazpacho

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Effortless to make, bursting with the piquant flavours of tomatoes, bell peppers and sherry vinegar, and exquisitely refreshing on a hot Spanish afternoon, gazpacho is a go-to Andalucían recipe for any home kitchen. All you need is eight ingredients and a blender to make this simple, satisfying lunch or side dish.
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Ingredients - Serves four

• 6–7 vine-ripened tomatoes
• 1 green bell pepper
• 1 cucumber
• ½ a small white onion 
• 1 clove of garlic
• ¼ cup of extra virgin olive oil 
• 1 teaspoon of sherry vinegar
• A pinch of sea salt 

Preparation

1. Wash the vegetables well, then dry them. 
2. Dice the tomatoes – peeled, if you prefer.
3. Slice the bell pepper in half, remove the seeds, then roughly cut into smaller pieces.
4. Bash the garlic, remove the skin, then remove the bitter core.
5. Peel the onion, then cut into quarters.
6. Peel the cucumber, then cut it in half – reserve half for the blender.
7. Add the tomatoes, pepper, onion, garlic and half of the cucumber to the blender, and blend until the vegetables become a purée.
8. With the blender still running on a low speed, add a pinch of salt, a dash of sherry vinegar and a little black pepper if desired.
9. Continue to blend, slowly, as you add the olive oil – until the purée takes on a luscious, emulsified texture. 
10. Pass the gazpacho through a fine strainer to remove any skins, then chill in the fridge for 30 minutes. 
11. Serve in a glass with a slick of olive oil and a sprinkle of herbs.

And to drink

The sharpness of the tomatoes and raw onion in a classic Andalucían gazpacho can make for a tricky wine pairing. To bring out the brightness of the ingredients, complement it with a citrussy Rueda or an elegant Galician Albarino.

2. Salmorejo

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Gazpacho’s creamier cousin, salmorejo is a thick, chilled soup of seven ingredients – typically topped with a hard boiled egg or a scattering of Spanish ham. Originating from Córdoba and a staple of Andalucían cuisine, this simple soup is a lighter alternative to a hearty stew yet just as satisfying.

Ingredients - Serves four

• 8 plum tomatoes
• 1 medium stale baguette
• 1 cup of good extra virgin olive oil 
• 1 clove of garlic
• 2 hard-boiled eggs
• Chopped serrano or other cured ham
• 1 teaspoon of sherry vinegar
• A pinch of sea salt 

Preparation

1. To peel the tomatoes, score an X in the base, then boil gently for 30 to 60 seconds and plunge into a bowl of cold water – the skins should slip off easily. 
2. Cut the cores out of the tomatoes, then blend until smooth.
3. Tear out the soft centre of the baguette, then add the soft bread to the blended tomatoes and leave to stand for a few minutes.
4. Add the sherry vinegar, pinch of salt and peeled garlic clove to the blender with the tomatoes and bread, then blend until puréed.
5. Slowly add the olive oil until it is incorporated, then blend the mixture again until emulsified.
6. Add one of the boiled eggs and continue to blend until smooth.
7. Season to taste, then leave to chill in the fridge for 30 minutes.
8. Serve in a chilled glass and garnish with the remaining boiled egg and a sprinkling of ham.

‍And to drink?

To match the boldness of the salmarajo, choose an assertive white or rosé. A glass of Spanish Grenache Blanc or a Provence rosé won’t be lost amongst the zing of the tomatoes, nor will a chilled Manzanilla sherry.‍

3. Rabo de Toro

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A quintessential Spanish recipe from the Andalucían region, this traditional oxtail stew is a sumptuous blend of tender meat, fresh vegetables, velvety red wine and aromatic Moorish spices. Set it to cook slowly, spend a day in the sun, then gather around the dinner table and share – al fresco – with a side of crusty bread.  

‍Ingredients - Serves four

• 1 oxtail – roughly 1.5 kg
• 2 tablespoons of flour
• ½ cup of good quality olive oil
• 1 white onion
• 2 tomatoes
• 2 carrots
• ½ a leek
• 3 peeled garlic cloves
• ¼ cinnamon stick
• 1 clove
• 5 black peppercorns
• ¼ cup of brandy
• 1 cup of red wine
• 2 bay leaves
• 2 sprigs of rosemary
• Salt to taste
• 1 litre water‍

Preparation

1. Trim the oxtail of any excess fat, then cut it into pieces, though the bone.
2. Coat the chopped meat with flour and sprinkle it with salt.
3. Heat the olive oil in a casserole dish until hot, then add the meat – turning to brown on all sides before removing from the pan and setting to one side.
4. To the same pan, add the onions, garlic, carrots and leek – chopped – then add the diced tomatoes and cook for about five minutes.
5. Add the oxtail back into the pan with the vegetables, then add the red wine and brandy, bring to a boil, then reduce the heat, cover, and simmer for around four hours.

And to drink?

The deep intensity of Rabo de Toro needs a full-bodied red wine. A robust Rioja or Ribera del Duero makes the perfect partner for this hearty Spanish stew. Similarly, a chilled tawny port will slip down easily alongside this Andalucían recipe.

‍4. Huevos a la Flamenca

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The epitome of simple Spanish home cooking, this effortless Andalucían recipe of eggs, baked with fresh vegetables and chorizo, makes a fast yet filling lunch – layered with flavour. Traditionally cooked in individual clay pots, why not simply bring the pan to the perfect summer table setting and serve straight to the plate?‍

Ingredients - Serves four

• 3 medium potatoes
• 1 small white onion
• 4 cloves garlic
• 5 vine-ripened tomatoes
• ⅓ cup of fresh or frozen peas
• 100g of Spanish chorizo
• 4 organic, free-range eggs
• A handful of chopped parsley
• ½  tsp sweet smoked Spanish paprika
• 1 tbsp of sherry vinegar
• Salt and pepper to taste

Preparation

1. Peel and chop the potatoes into small cubes, toss in a bowl with olive oil, salt and pepper, then place on a baking tray and add to a 220°C preheated oven for 35 to 30 minutes.
2. Finely dice the onion, chop the garlic and cut the chorizo into ½ inch pieces.
3. Pulse the tomatoes in a blender to a sauce-like texture.
4. Heat 2 tbsp of olive oil in a large frying pan, then add the diced onion and garlic and fry for a couple of minutes.
5. Add the chorizo and saute for a few more minutes, then add the paprika, sherry vinegar and tomato sauce, stir, then season with salt and pepper to taste. 
6. Simmer for 10 minutes, then stir in the frozen peas and roasted potatoes.
7. Make four ‘pockets’ in the mixture, then crack in the eggs, cover with a lid and leave to simmer for a further five or six minutes – until the eggs are cooked to your liking.
8. Sprinkle with chopped parsley and serve.

‍And to drink?

This versatile Spanish recipe matches with a multitude of wines – red, white or rosé – so long as you choose a flavourful grape. A spicy Temperanillo pairs well with the smokiness of the paprika, as does a tobacco-infused Cabernet. For a lighter lunchtime drop, a Riesling, dry rosé or a Californian Chardonnay should hit the spot.

5. Pipirrana

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For a reviving summer salad, this pared-back Andalucían recipe spotlights the freshness of ripe tomatoes, bell peppers and cucumber – a perfect side dish or light lunch to counteract the Spanish heat.   

Ingredients - Serves two

• 2 large ripe tomatoes
• 1 large cucumber
• 1 medium white onion
• 1 green bell pepper
• 2 cloves of minced garlic
• 3 tbsp of good-quality olive oil
• 2 tbsp red wine vinegar
• A pinch of cumin
• ½ tsp of salt

Preparation

1. Dice the onion finely and soak in a bowl of cool water.
2. Rustically chop the tomatoes, bell pepper and cucumber and add to a large bowl.
3. Drain the onions, then add to the rest of the vegetables
4. Add the garlic, cumin, salt and a dash of olive oil to a mortar or blender, then crush or blend to a paste.
5. Mix the garlic paste with the red wine vinegar and olive oil, then drizzle over the salad and combine well before leaving it to chill in the fridge.
6. Serve with fresh crusty bread, or top with tuna or boiled egg for a twist.  

And to drink?

Full of vibrant, summery flavours, this classic Andalucían recipe pairs well with zesty white wines. Citrussy Verdejos, nutty, fruit-spiked white Riojas or elegant Albarinos will partner perfectly with the tartness of the tomatoes and red wine vinegar. 

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