Blood and sea are so much a part of Andalucia, its heritage and traditions - like it or not they're earthy, salty and more often than not, full of guts!

spanish chorizo sausage

Chorizo, black beans

Sautéed slices of fresh chorizo sausage, cooked black beans, finely chopped garlic and Spanish white onion, a handful of rocket and drizzle of oil.


Scallops, pimenton and rosemary

Open the fresh scallop shells, carefully remove the scallops and clean, making sure to remove the waste strip. Sear in olive oil over medium heat for 2 – 3 minutes turning over constantly. Drizzle more olive oil as they cook, add ground pimenton, and chopped fresh rosemary. Serve immediately.

red mullet radicchio

Red mullet, radicchio and roots

Seared fillets of red mullet, just cooked with wilted radicchio, beetroot, saffron oil and rosemary.

spanish morcilla black pudding

Morcilla, apple, sage and beans

Pigs blood sausage, the black pudding of Spain, sliced and very gently, sautéed in olive oil with diced poached apple, fresh sage leaves and pre-cooked beans.



Nothing about Andalucia would be complete without them. Grilled or poached, hot or cold, both eaten simply with lemon and aioli.

seared tuna

Tuna, tomato, olives and capers

A chunk of fresh tuna hardly needs cooking, generously seasoned and seared. Served with finely chopped garlic, halved black olives, capers and diced fresh tomato. Generously drizzled with lemon juice and herb infuse olive oil.

stuffed squid

Stuffed whole squid

Earthy sea flavours all in one, thoroughly cleaned medium sized squid stuffed with breadcrumbs, garlic, herbs, lemon and tomato, Seared on high heat in olive oil then left to steam for 5 minutes.

serrano ham broad beans

Serrano, parsley and broad beans

A classic summer combination combining cooked broad beans(popped out of their skins), strips of local Serrano ham, chopped parsley, white Spanish onion, garlic, lemon juice and olive oil.