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First you must clean the kidneys (this step is absolutely necessary): wash and cut into pieces, removing the white parts and fat, if they have any. Steam in a steaming basket, about fifteen minutes; rinse well and throw away the steaming water.

Place the oxtail pieces in a large pot with plenty of water. Push the whole cloves into the onions and add with the bay leaf, peppercorns, carrots and wine; heat on high until boiling and then lower the heat and let simmer, uncovered, three to four hours or until the meat begins to fall off the bone.

Prepare the artichokes: rip off the outer leaves, until you get to the last several inner leaves that are more tender and a lighter green. Slice off the tops of these leaves and the stem, so what you have remaining is just the innermost part of the artichoke. Cut these into quarters and toss with the lemon juice.

This is really "pescadito frito", but with the coastal southern accent it ends up sounding like "pescaíto" and is now commonly referred to as such. There isn´t really a proper recipe, you just need to take a trip over to the local produce and meat/fish market one morning.

Clean the partridges and tie them with string so they keep their shape. In a cazuela or deep flameproof casserole, brown them slowly in the oil, then remove. Add the onion, garlic, carrot, bay, thyme, parsley, pepper, cloves, paprika, vinegar, wine and salt to the casserole. Bring to a boil and cook 5 minutes.

Place the clams in a saucepan with some salt and just enough water to cover; cook on high just until most have opened. Set aside about ¾ cup of the broth and drain off the rest, and remove the clam from the shells, leaving only some shells intact. Discard any clams that have not opened. Rinse the beans well and set aside.

All three drinks have their roots in Spain, with brandy being produced throughout the country, anis particularly popular in Catalonia, and pacharán originating in Navarre and the Basque Country.

Furred and feathered game is plentiful in Andalusia and, in former times, a dish of rabbit or partridge was more common than chicken in rural homes.

Paella is a golden rice dish which rates with the best rice dishes in the world. In Andalucía, paella is happy food, fiesta food, served for Sunday lunch or a picnic in the country. Beyond paella are more rice dishes which also make tasty eating.

Today the Sierra Nevada ski resort is a thriving centre of activity, but little over a century or so ago, it was nothing more than an isolated area within the Sierra Nevada Mountain Range.

This collection of Sevillano costumbrista paintings, sculpture, furniture and porcelain is on show in a mansion in Barrio Santa Cruz. Donated to the city by the art collector Mariano Bellver, this collection of 567 works encompasses painting, sculpture, porcelain and religious pieces.

Pinos del Valle is the larger of three villages that were joined together in 1976 to be part of a single municipality called El Pinar. The other two were Izbor and Acebuches village. Pinos del Valle is the 'capital' village where the town hall is located.

Around 50 km from Granada city and the first town you come to in the Western Alpujarras, Lanjarón is considered the gateway to the region. It is famous for its mineral water which is sold throughout Spain, while its spa waters have been celebrated for centuries for their curative properties and are considered to be some of the best in the country.

The village's Moros y los Cristianos, a popular festival dating from the 16th century, is one of the most famous in Spain. As one of the last regio ns to harbour the Moors, the Alpujarras is one of the best places to watch these pageants, the other villages here being Trevélez and Pampaneira. The staging of the colourful re-enactment of the battle between the Moors and the Christians, the Moros y los Cristianos

Known as a splendid place to see breathtaking sunsets, the village of Trebujena lies to the north of Jerez de la Frontera, on the main road from San Lucar de Barrameda to Lebrija. It is bordered to the south by gently rolling countryside and on other sides by the marshlands adjoining the Guadalquivir.

Andalucia is one of Europe’s foremost golfing destinations, with over 100 courses and the great weather guarantees endless hours of fun on the courses. There are a number of Golf Clubs in Sancti Petri itself, from Melia Sancti Petri Golf course to the 3 separate courses in Novo Sancti Petri in the countryside, by the sea and in the centre.

Known for its fast greens and precision fairways, the first nine holes are played through parkland surrounding the houses of the San Andrés urbanisation. Long, careful shots are needed to avoid not only the trees but also the many water hazards. Numerous ancient olive trees as well as three large lakes present a challenge for the back nine, but the greens are ample and wide open.

This modern course was designed by champion golfer Manuel Pinero, and is situated slightly inland between the Costa de la Luz coast and the Atlantic. It is close to the village of Chiclana and the Sancti Petri port complete with sailing boats. The greens and fairways are wide, and gently undulating. However, testing conditions are supplied from the water and sand hazards. The course is set among tropical gardens, numerous cork trees and fragrant pine forests.

Although these beaches are in the municipality of Chiclana de la Frontera, they are actually located some 7km away near the village of Sancti Petri. This popular beach stretches 2.5km from the the puerto deportivo of Sancti Petri to the old watch tower, Torre de la Bermeja.

An interesting course for all levels of play, with four par-3, ten par-4 and four  par-5 holes. There are magnificent, artificial water features, especially at the 6th and 7th where players have to negotiate a lake on each hole. In contrast the 9th, with no water hazards, provides a different challenge as it winds through abundant pine trees scattered across the fairway. But the highlight of everyone’s game will be the dramatic 6th hole with its green situated right on the beach.