Main dish 15 results

Pork loin with Pedro Ximénez Reduction

Pork loin with Pedro Ximénez Reduction is a much loved dish, being easy to make with a spectacular result. The key is in the touch of sweet wine, Pedro Ximénez, which, in addition to impregnating this juicy meat...

Oxtail: coveted ragu

This stew has something in common with others such as stewed tripe, baked fish with all the trimmings, gachas, or pipirrana: they all are markedly Andalusian. But oxtail is also associated with a certain bullfighting tradition, so it is also typical outside Andalusia, for example in Salamanca, ...

Málaga Suckling Goat

Chivo Lechal Malagueño has the honour to be the first Spanish goat meat awarded a quality brand label. These goats are raised in the province of Málaga, and their meat is extremely juicy and tender.

Soupy Seafood Rice

The soupy version of Málaga rice is the result of it being a seafaring city, characterised by its variety. Shellfish and fish make up a stew that tempts even those not so fond of rice, is the delight of rice lovers in all its varieties, and seduces the public in general.

Berza Malagueña

Every region in Spain has its typical charismatic stew: cocido madrileño, fabada asturiana, pote gallego or escudella catalana. Our contribution is berza malagueña.