Annie B’s Spanish Dishes

Our cookery sessions start around 10am with shopping for our lunch goodies. On fish day we head to Barbate Fish Market to select the very best for our lunch. Following our first reviving Manzanilla around 1pm, we move smoothly into lunch consisting of the culinary miracles we’ve conjured up. Lunch is usually served round the pool or on the roof terrace with glorious views over Vejer and towards Morocco. Lunch will always start with Sherry and wine will be served. Guests are free to leave after lunch (Spanish style, around 4.30pm), to have a Siesta in their hotel or on the beach!

But what sort of cooking will you be doing during your time at Annie B’s? The following selection of traditional Spanish dishes – with the odd dash of Moroccan cuisine thrown in for good measure – all crop up…

The Freshest Fish & Seafood

• • Food in southern Spain mostly revolves around fish – the perfect match for the local wine, Sherry.

• • Atun de Almadraba – carpaccio is our favourite

• • Chocos – the world famous cuttlefish in paellas, arroz negro and with almonds

• • Boquerones – pickled and salted – you will prepare them from scratch. Normally served with the first Manzanilla of the day

• • Pescado a la Sal – a famous dish of the area. Whole plump seabass and bream, encased in salt from Cádiz and immediately baked. This will be the most tender fish you’ll ever have eaten

• Gambas de Sanlucar – the sweetest pink prawns with a flavour of Manzanilla! That’s what the say locally but a warm sweet prawn in one hand and a glass of Manzanilla in the other  – heaven!