Cocina Andaluza · Sur de España

Spanish Andalusian Cooking Without Vegetable Oil

The sun-warmed flavors of southern Spain, cooked the way the old farmhouses did it. Real extra virgin olive oil, sweet butter, and honest lard. Never a drop of seed or vegetable oil.

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Olive oil being poured over a rustic Andalusian dish
The Pealia Way

Honest fats, nothing hidden

In Andalusia, the fat in the pan is never an afterthought. It is the soul of the dish. For generations the kitchens of the south have leaned on the silver-green olive groves that blanket the countryside, on creamy butter, and on slow-rendered lard for the deep dishes of winter.

Every recipe on this site is built that way. You will never find refined vegetable or seed oils here. Just the fats that have flavored real Spanish home cooking long before they were ever sold in plastic bottles.

  • Extra Virgin Olive Oil
  • Butter
  • Lard
  • Tallow
  • Ghee
From the Andalusian Kitchen

Six Dishes from the South of Spain

Sun, sea, and olive groves on a plate. Each recipe is cooked with honest fats that let the ingredients sing, exactly the way they do across Sevilla, Cádiz, and Málaga.

Salmorejo Cordobés Córdoba

Salmorejo Cordobés

⏱ 20 min plus chilling🍽 4 servings🔥 Easy

The velvety, chilled tomato cream of Córdoba, thickened with bread and emulsified with a generous river of extra virgin olive oil. Finished with jamón and egg.

Ingredients

  • 1 kg ripe plum tomatoes, cored
  • 150g day-old rustic bread, crust removed
  • 1 small clove garlic
  • 120ml extra virgin olive oil, plus more to finish
  • 1 tbsp sherry vinegar (vinagre de Jerez)
  • 1 tsp fine sea salt
  • 2 hard-boiled eggs, finely chopped
  • 80g jamón serrano, diced

Instructions

  1. Blend the tomatoes and garlic until completely smooth, about 2 minutes. Strain if you prefer it silkier.
  2. Tear in the bread and let it soak 5 minutes, then blend again until thick and creamy.
  3. With the blender running, pour in the olive oil in a slow stream so it emulsifies into a pale orange cream.
  4. Season with sherry vinegar and salt. Chill at least 2 hours until very cold.
  5. Serve in shallow bowls topped with chopped egg, jamón, and a final swirl of olive oil.
Gambas al Ajillo Cádiz

Gambas al Ajillo

⏱ 20 min🍽 4 tapas🔥 Easy

Sizzling garlic prawns from the bars of Cádiz, bathed in bubbling olive oil with sliced garlic and a whisper of dried guindilla chili. Bread for the oil is mandatory.

Ingredients

  • 500g raw peeled prawns, deveined
  • 120ml extra virgin olive oil
  • 6 cloves garlic, thinly sliced
  • 1 dried guindilla chili, crumbled (or 1/2 tsp chili flakes)
  • 1 tsp sweet pimentón (smoked paprika)
  • 2 tbsp dry fino sherry
  • Sea salt to taste
  • Chopped flat-leaf parsley to finish
  • Crusty bread, to serve

Instructions

  1. Pat the prawns very dry and season lightly with salt.
  2. In a wide earthenware cazuela or skillet, warm the olive oil over medium heat with the garlic and chili until the garlic turns pale gold and fragrant.
  3. Turn the heat to high and add the prawns. Cook 2 minutes, turning once, until just pink.
  4. Stir in the pimentón off the heat so it does not burn, then add the sherry and let it bubble for 30 seconds.
  5. Scatter with parsley and serve immediately, sizzling, with plenty of bread for the oil.
Espinacas con Garbanzos Sevilla

Espinacas con Garbanzos

⏱ 35 min🍽 4 servings🔥 Easy

Sevilla's beloved spinach and chickpea stew, deeply spiced with cumin and pimentón and rounded out by a fried bread and garlic picada in olive oil.

Ingredients

  • 500g cooked chickpeas, drained
  • 500g fresh spinach, washed
  • 5 tbsp extra virgin olive oil
  • 2 thick slices rustic bread
  • 4 cloves garlic
  • 1 tsp ground cumin
  • 1 tsp sweet pimentón
  • 1 tbsp sherry vinegar
  • Sea salt and black pepper to taste

Instructions

  1. Wilt the spinach in a dry pan with the water still clinging to it, then drain and set aside.
  2. Heat the olive oil and fry the bread until golden on both sides, then the garlic cloves until fragrant. Remove both.
  3. Pound the fried bread, garlic, cumin, and vinegar into a paste in a mortar.
  4. Add the chickpeas and pimentón to the oil in the pan and warm through for 2 minutes.
  5. Stir in the spinach and the picada paste with a splash of water. Simmer 5 minutes until thick and glossy. Season and serve warm.
Berenjenas con Miel de Caña Málaga

Berenjenas con Miel de Caña

⏱ 40 min🍽 4 tapas🔥 Medium

Crisp fried eggplant ribbons from Málaga, fried in good olive oil until shatteringly golden and finished with a drizzle of dark cane molasses.

Ingredients

  • 2 medium eggplants, sliced into thin batons
  • 300ml milk, for soaking
  • 150g fine semolina flour
  • Extra virgin olive oil, for shallow frying
  • 4 tbsp miel de caña (cane molasses)
  • Flaky sea salt

Instructions

  1. Soak the eggplant batons in the milk for 30 minutes to soften any bitterness, then drain well.
  2. Toss the eggplant in the semolina flour until evenly coated, shaking off the excess.
  3. Heat a generous depth of olive oil in a deep pan until shimmering. Fry the eggplant in batches until deep golden and crisp, about 3 minutes.
  4. Drain on a rack and season immediately with flaky salt.
  5. Pile onto a warm plate and zigzag the cane molasses over the top. Serve at once while crisp.
Pollo al Ajillo Jaén

Pollo al Ajillo

⏱ 50 min🍽 4 servings🔥 Medium

Rustic garlic chicken from the olive country of Jaén, browned in butter and olive oil and braised with a whole head of garlic and dry sherry.

Ingredients

  • 1 whole chicken, cut into 8 pieces
  • 3 tbsp extra virgin olive oil
  • 2 tbsp butter
  • 1 whole head of garlic, cloves separated and peeled
  • 200ml dry fino sherry
  • 2 bay leaves
  • 1 tsp sweet pimentón
  • Sea salt and black pepper to taste
  • Chopped parsley to finish

Instructions

  1. Season the chicken well. Heat the olive oil and butter in a wide heavy pan over medium-high heat.
  2. Brown the chicken pieces all over until deeply golden, about 10 minutes, then set aside.
  3. Lower the heat and gently fry the garlic cloves in the same fat until soft and golden.
  4. Return the chicken, add the bay leaves and pimentón, then pour in the sherry. Let it bubble for a minute.
  5. Cover and braise on low heat for 30 minutes until the chicken is tender and the sauce is glossy. Finish with parsley.
Tortas de Aceite Sevilla

Tortas de Aceite

⏱ 1 hr 30 min🍽 12 tortas🔥 Medium

The thin, crackly olive oil and anise wafers of Sevilla, scented with toasted sesame and dusted with sugar. A classic Andalusian breakfast with coffee.

Ingredients

  • 250g plain flour
  • 90ml extra virgin olive oil
  • 80ml warm water
  • 2 tbsp sesame seeds, lightly toasted
  • 1 tbsp anise seeds
  • 2 tbsp dry anise liqueur (optional)
  • 1/2 tsp fine sea salt
  • 4 tbsp sugar, for dusting

Instructions

  1. Warm the olive oil gently with the anise seeds, then let it cool slightly to infuse.
  2. Mix the flour and salt, then work in the infused oil, water, sesame seeds, and liqueur to a soft dough. Rest 30 minutes.
  3. Divide into 12 balls. Roll each one very thin between sheets of parchment into rough rounds.
  4. Sprinkle each round generously with sugar and press it in lightly.
  5. Bake at 200°C (400°F) for 8 to 10 minutes until the edges blister and turn golden. Cool on a rack until crisp.
✨ A Balanced Lifestyle

Round Out Your Routine with ShapeON

Your Andalusian table already nourishes you with real, whole ingredients. ShapeON is a natural supplement that fits alongside it, offering clean, gentle support as part of an active and balanced day.

Starter
ShapeON 2 Bottles
2 Bottles
Was $358.00
$79.98/bottle
Total: $159.96
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ShapeON 3 Bottles
3 Bottles
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Total: $209.94
You Save $327.06!
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Was $1,074.00
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Total: $299.88
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Our Kitchen

A small table in the south of Spain

Pealia Cocina began as a simple notebook of family recipes, the kind passed down at the kitchen table rather than written in a cookbook. The dishes here are everyday Andalusian food, the meals that fill a home with the smell of warm olive oil and toasted garlic.

We keep things honest. We cook the way our grandmothers did, with real fats and real ingredients, and we share each recipe so you can bring a little of southern Spain into your own kitchen.

Con cariño, the Pealia Cocina kitchen

Rustic Andalusian kitchen table with olive oil and bread