From sherry cabbage to ‘matamaridos’: five spoon dishes to celebrate Andalusian Day

To celebrate the Day of Andalusia, we pay tribute to some of the typical spoon dishes of this community. And, while we’re at it, let’s warm up.

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Andalusia Day is celebrated every 28th February. This year, to cope with the cold spell we have been experiencing over the last few weeks, we wanted to pay tribute to some of the most typical Andalusian spoon dishes: from cabbage from Cadiz to matamaridos, including andrajos from Jaén. Here are some traditional Andalusian recipes to warm you up.

Berza jerezana

It is one of the most iconic spoon dishes in Cádiz.


  • 100 g chickpeas
  • 100 g kidney beans
  • Green beans
  • Pumpkin
  • 200 g pork
  • 200 g veal
  • 1 piece of bacon
  • 1 black pudding
  • 1 chorizo sausage
  • 6 cloves of garlic
  • olive oil
  • Cumin
  • Pepper and paprika
  • Salt


  • Soak the chickpeas and beans overnight and drain well.
  • Put the pulses in a pot with water over high heat. When the water starts to foam, remove it with a skimmer.
  • Prepare the beans and pumpkin and add them to the pot, then add the pork and beef, bacon, chorizo and black pudding.
  • Mix the salt, cumin and pepper in a mortar and pestle. Fry the garlic cloves and add them to the mortar.
  • In the pan with the garlic, add the paprika and fry for a few seconds, then add to the pot. Also crush the pestle and mortar and add it.
  • Leave to cook in a fast cooker for 25 minutes on a medium heat, allowing time for the pressure to drop.


This typical soup is also known as stew in white or fish in white. It is so called because it is a light soup and in the past it was said to be a meal that would ‘kill’ your hunger.


  • 300 g hake
  • 1 potato
  • 1 onion
  • 1/2 red pepper
  • 1 peeled tomato
  • 1 carrot
  • 2 cloves garlic
  • juice of half a lemon
  • Chopped parsley
  • Extra virgin olive oil
  • Salt


  • Cut the fish (skin and bones removed) into pieces.
  • Peel the potato, cut the carrot into chunks and halve the onion and pepper.
  • Pour everything into a pot with water and a dash of oil and heat over high heat.
  • Once it starts to boil, reduce the heat to medium and leave for 25 minutes.
  • Remove the onion, tomato, garlic and pepper and mash. Then add it back into the stew, together with the lemon juice.
  • Finally, add the fish to the stew, turn off the heat and leave to cook for 5 minutes.

Andrajos de Jaén

This traditional stew, originally from Jaén, is another one of the spoon dishes that comes in handy to combat the cold.


  • 1 rabbit
  • 1 onion
  • 1 chorizo bell pepper
  • 4 cloves of garlic
  • 1 crushed ripe tomato
  • 1/2 kg of potatoes
  • 1 bay leaf or spearmint
  • Paprika
  • Extra virgin olive oil
  • Salt
  • Water
  • Fresh mint
  • For the rags
    • 250 g flour
    • 125 ml of water
    • Salt


  • Chop the onion and garlic cloves and sauté in a pan with oil.
  • Then add the chopped rabbit and sauté until the meat is golden brown.
  • Season with the paprika and bay leaf (you can also add cumin).
  • Mix well and add the crushed tomato and the choricero bell pepper (with the meat removed) and let it heat for a minute. Then, cover with water.
  • At the same time, peel the potatoes and add them when it starts to boil, over low heat.
  • Then we prepare the dough for the Andrajos. We mix the flour with the water and salt and knead until we obtain a homogeneous and smooth dough.
  • Stretch the dough and cut it into triangles. Add the triangles to the stew, when the potatoes and the rabbit are done.

Caldillo de pintarroja

This spicy soup is typical of many bars and taverns in Malaga. Preparing it is very easy, like this recipe we have seen in the Diputación de Málaga.


  • 1 tomato
  • 1 dogfish
  • Clams
  • Peeled almonds
  • 3 cloves of garlic
  • 1 onion
  • Extra virgin olive oil
  • Cumin
  • Red wine
  • 1 dried chilli
  • Salt
  • Colouring


  • Fry the almonds, garlic cloves and bread in a frying pan with plenty of olive oil, without burning them.
  • Next, heat a pan of water and add the peeled tomato and chilli peppers.
  • Place the boiled tomato, almonds, bread and a splash of wine in a blender and blend well.
  • Next, pour the dogfish and clams into the pot where the tomato was boiled.
  • When it has softened a little, remove the foam and add the mash to the stock with the fish.
  • Finally, add the colouring and chilli. You can counteract the spiciness with lemon juice.

Gurullos with rabbit

This typical recipe from Almeria, which dates back to Roman and Arab times, is perfect to cope with the winter cold. Besides being a very tasty and nutritious dish.

Gurullos with rabbit from La Posada del Candil.


  • 1 rabbit
  • 2 ripe tomatoes
  • 1 onion
  • 1 green bell pepper
  • 2 medium potatoes
  • 200 g of white beans
  • 4 cloves of garlic
  • 200 g of gurullos
  • Olive oil
  • Sprigs of parsley
  • 1 dried red bell pepper
  • Saffron
  • Salt
  • 100 g flour


  • First prepare the dough. To do this, mix the flour with water, oil and salt. When you have a compact mixture, knead it and make long strips, cutting it in the shape of long rice grains.
  • In a casserole, cook the beans over low heat.
  • Meanwhile, cut the rabbit into small pieces and chop the vegetables.
  • Sauté the garlic together with the red bell pepper. And then crush it in a mortar with the parsley and saffron. Set aside.
  • In the same pan, brown the rabbit and add the green bell pepper, tomato and onion. Sauté for 15 minutes.
  • Add the porter’s mixture, the diced potatoes, the beans, a pinch of salt and plenty of water.
  • Let it cook for 20 minutes. When 5 minutes are left (or when you see that the potatoes are cooked), add the gurullos. Let stand a little before serving.

If you need more hot recipes, here are five other spoon dishes to enjoy at home.