Recipes from Spain

The regions of Spain differ considerably one from another in their cuisines as well as in other respects. Here we are concerned with five: Andalucia, Murcia, Valencia and Cataluña, which between them cover the Mediterranean coastline from the Strait of Gibraltar to the French frontier, and the Balearic Islands (Mallorca, Menorca and Ibiza).

In Andalucia, which also includes some of the Atlantic coastline and the port of Cadiz, we find interesting specialities at Málaga, the first of the great Spanish cities on the Mediterranean coast, and at Almería, the next. ‘A la Andaluza’, incidentally, normally indicates the presence of both tomato and red peppers.