Cocina Andaluza · The Southern Spanish Table

Andalusian Cooking Without Vegetable Oil

Step into the home kitchens of southern Spain, where everything begins with olive oil pressed in the sierra, slow rendered manteca, and real butter. Honest ingredients and deep flavor, the way the pueblos blancos have always cooked.

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Olive Oil✦ Manteca✦ Real Butter
A wide pan of seafood rice with prawns, mussels, and lemon wedges
✦ Arroz del Domingo
From the recipe collection
Aceite de Oliva

Olive Oil First

Andalusia is a land of olive groves, and every dish in this kitchen starts with oil pressed from the fruit, never from a seed.

Manteca

Slow Rendered Manteca

Manteca, the gently rendered lard of the Andalusian larder, gives breads and stews a warmth no refined oil can imitate.

Nunca

Never Vegetable Oil

No seed oils, no shortcuts. Only the traditional fats that the ventas and village kitchens of the south have trusted for generations.

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From Our Kitchen

Andalusian Spanish Recipes

Six beloved dishes from the tables of southern Spain, each cooked with the honest fats that bring out the best in every ingredient.

Córdoba Rabo de Toro, dark braised oxtail in a deep paprika and wine sauce

Rabo de Toro

Braised oxtail in wine

3 hr 45 min·6 servings·Medium

The proud old dish of the Córdoba taverns. Oxtail is browned hard in olive oil, then left to surrender slowly into a deep sauce of red wine, paprika, and sweet vegetables.

Ingredients

  • 1.8 kg oxtail, cut into thick pieces
  • Salt, black pepper, and flour for dusting
  • 5 tbsp olive oil
  • 2 onions, chopped
  • 2 carrots, chopped
  • 1 leek, sliced
  • 4 cloves garlic, sliced
  • 2 ripe tomatoes, grated
  • 1 tsp sweet smoked paprika
  • 750 ml red wine
  • 2 bay leaves, 1 sprig thyme, beef stock to cover

Instructions

  1. Season the oxtail, dust it lightly in flour, and brown it deeply in the olive oil. Set aside.
  2. In the same pot, soften the onions, carrots, and leek for 10 minutes, then add the garlic.
  3. Stir in the grated tomato and paprika and cook until the sofrito darkens and smells sweet.
  4. Pour in the wine, scrape the bottom of the pot, and let it bubble down by half.
  5. Return the oxtail, tuck in the bay and thyme, and cover with stock.
  6. Simmer gently, lid on, for 3 to 3½ hours until the meat slips from the bone.
  7. Lift out the meat, reduce the sauce until glossy, and serve it spooned generously over the top.
Costa Gambas al Ajillo, whole prawns sizzling in garlic olive oil

Gambas al Ajillo

Sizzling garlic shrimp

15 min·4 as a tapa·Easy

The tapa that arrives still crackling in its clay dish. Shrimp cooked fast in good olive oil with plenty of sliced garlic, a dried chile, and a splash of dry sherry.

Ingredients

  • 500 g large shrimp, peeled
  • 120 ml olive oil
  • 8 cloves garlic, thinly sliced
  • 1 or 2 dried cayenne chiles
  • 2 tbsp dry sherry (fino)
  • ½ tsp sea salt
  • ½ tsp sweet paprika
  • 2 tbsp parsley, chopped
  • Lemon wedges
  • Crusty bread, for the oil

Instructions

  1. Pat the shrimp very dry and season them with the salt.
  2. Warm the olive oil in a wide pan with the garlic and chiles over medium heat until the garlic just turns golden at the edges.
  3. Raise the heat, add the shrimp in one layer, and cook about 1 minute per side.
  4. Splash in the sherry and dust with paprika, letting everything sizzle for 30 seconds more.
  5. Shower with parsley and carry the pan straight to the table with lemon and bread for the oil.
La Huerta Alboronia, layered summer vegetables over a rich tomato sofrito

Alboronía

Summer vegetable stew

50 min·4 servings·Easy

An ancient garden stew from the Andalusian huerta. Eggplant, zucchini, peppers, and pumpkin folded into a slow tomato sofrito with olive oil, cumin, and paprika.

Ingredients

  • 1 eggplant, diced
  • 1 zucchini, diced
  • 1 red bell pepper and 1 green pepper, chopped
  • 300 g pumpkin or butternut squash, cubed
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 ripe tomatoes, grated
  • 5 tbsp olive oil
  • ½ tsp ground cumin and 1 tsp sweet paprika
  • Salt, black pepper, and a few drops of sherry vinegar

Instructions

  1. Salt the diced eggplant and let it sit for 15 minutes, then pat it dry.
  2. Warm the olive oil and soften the onion and peppers for 8 minutes without coloring.
  3. Add the garlic, then the grated tomato, and cook the sofrito down until thick.
  4. Stir in the eggplant, zucchini, and pumpkin with the cumin and paprika, coating everything in the sofrito.
  5. Cover and stew gently for 20 to 25 minutes until the pumpkin is tender but not collapsed.
  6. Season, finish with a few drops of sherry vinegar, and rest 10 minutes before serving warm.
En Frío Salmorejo, a chilled cream of tomato and bread finished with olive oil

Salmorejo Cordobés

Chilled tomato cream

20 min + chill·4 servings·Easy

Thicker and silkier than gazpacho, this cold Córdoba classic is little more than ripe tomatoes, bread, garlic, and a brave pour of olive oil blended until it shines.

Ingredients

  • 1 kg very ripe tomatoes
  • 200 g day-old white bread, crusts removed
  • 150 ml olive oil, plus more to finish
  • 1 small clove garlic
  • 1 tsp salt
  • 1 tsp sherry vinegar, optional
  • 2 hard boiled eggs, chopped
  • A few slivers of serrano ham, optional

Instructions

  1. Blend the tomatoes on high until completely smooth, then pass through a sieve to lose the skins and seeds.
  2. Tear the bread into the tomato and let it drink for 10 minutes.
  3. Add the garlic and salt and blend again until silky.
  4. With the motor running, pour in the olive oil slowly so the cream turns pale and glossy.
  5. Taste, add the vinegar if you like, and chill for at least 2 hours.
  6. Serve cold, crowned with chopped egg, ham if using, and a final thread of olive oil.
Panadería Pan Cateto, rustic round country loaves dusted with flour

Pan Cateto

Andalusian country bread

4 hr·2 loaves·Medium

The dense, deeply crusted village loaf of rural Andalusia. A slow rise, a hot oven, and a brush of olive oil while the crust still crackles.

Ingredients

  • 500 g bread flour
  • 250 g whole wheat flour
  • 1½ tsp instant yeast
  • 2 tsp salt
  • 1 tsp honey
  • 480 ml warm water
  • 2 tbsp olive oil, plus more for the crust
  • Semolina or flour, for dusting

Instructions

  1. Stir the flours, yeast, and salt together, then add the honey, water, and olive oil and mix to a firm, shaggy dough.
  2. Knead for 10 minutes until smooth and elastic, then cover and rise about 1 hour 30 minutes until doubled.
  3. Divide in two and shape into tight, low rounds on a dusted tray.
  4. Rise another hour, then slash a cross into each top.
  5. Bake at 230°C (450°F) with a pan of hot water on the oven floor for 30 to 35 minutes until deep brown and hollow sounding.
  6. Brush the hot crusts with olive oil and cool fully on a rack before slicing.
Semana Santa Torrijas, golden slices of fried bread soaked in honey syrup

Torrijas de Miel

Honey soaked fried bread

45 min·6 servings·Easy

The Holy Week sweet of every Andalusian home. Thick bread soaked in cinnamon milk, fried golden in olive oil, and bathed while warm in honey.

Ingredients

  • 12 thick slices day-old bread
  • 750 ml whole milk
  • 1 cinnamon stick
  • Peel of 1 lemon
  • 3 tbsp sugar
  • 3 eggs, beaten
  • Olive oil, for frying
  • 150 g honey
  • 3 tbsp water
  • Ground cinnamon, to dust

Instructions

  1. Warm the milk with the cinnamon stick, lemon peel, and sugar, then let it infuse off the heat for 15 minutes.
  2. Lay the bread in a dish and pour the warm milk over, letting each slice drink without falling apart.
  3. Dip every slice in beaten egg on both sides.
  4. Fry in a finger of hot olive oil until deeply golden, turning once, and drain on a rack.
  5. Warm the honey with the water until it runs loose.
  6. Bathe the warm torrijas in the honey, dust with cinnamon, and rest a few minutes before serving.
A glass cruet of olive oil beside fresh olives and an olive branch
Our Kitchen

The Kitchen Behind Sedgil Cocina

Sedgil Cocina is a small home kitchen devoted to the cooking of Andalusia, the sun-washed south of Spain where lunch stretches long into the afternoon and no dish is ever rushed. We write these recipes down the way they are still cooked in the whitewashed villages between the sierra and the sea, slowly, simply, and always with a generous hand on the oil.

Our only house rule is an old one: olive oil pressed from the fruit of the grove, manteca rendered gently on a low flame, butter from the churn and nothing else. Vegetable oil never comes through our door, because it never sat on the tables we learned from.

Buen provecho, may it feed you well.

✨ Wellness

Complete Your Wellness Journey with Nexburn

Your Andalusian kitchen already feeds you with real, wholesome ingredients. Nexburn takes that foundation further, with gentle natural support for your metabolism and an active, balanced life.

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Nexburn 2 Bottles
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Nexburn 3 Bottles
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