The use of almonds in local cuisine is a centuries old custom in Andalucia. Almonds are easily available in supermarkets throughout the region, but you might also enjoy shopping for them at local farmers markets where you can buy them either fresh off the tree or roasted.

Toast the salt cod over a flame or under the grill until it is lightly browned and softened. Put it in a bowl of water while preparing the remaining ingredients. Arrange the orange and onion slices on a plate. Whisk the garlic with the oil, vinegar and red pepper flakes. Drain the cod and remove all skin and bones.

This refreshing summer dish is traditionally made with seafood, mussels or octopus and sometimes fish, combined with peppers, onion and a vinaigrette dressing. It is served chilled, often as a tapa to accompany drinks..

Recipe for Marinated Fried Fish by Janet Mendel from the book - Tapas, a bite of Spain.

Recipe for Meatballs in Saffron-Almond Sauce by Janet Mendel from the book - Tapas, a bite of Spain.

Andalucian cuisine is generally simple and tasty. In this section you'll find recipes that bring the flavours of this region to your kitchen no matter where you are in the world.

Step out of the Andalusian sunshine. Just follow the crowds through this little doorway, into the cool interior of a typical bodega or wine bar. Multi-coloured tiles line the walls while clay-tiled floors shine with the patina of years of footsteps. Barrels of wine are stacked behind the bar. From wooden beams hang whole hams and links of sausages, ropes of garlic and peppers.

Andalusia is Al-Andaluz, the kingdom of the Moors (Muslim Arabs and Berbers), who ruled southern Spain from the eighth to the 15th century. Way back then, Andalusian cuisine was the most opulent of all of Europe, in the use of spices, herbs, almonds, rose water, orange blossoms and other exotic flavourings of the Oriental heritage.

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.

Crack the eggs into a dish and set aside. Lightly rinse the wild mushrooms and cut off the hard stem, if they have any, then rip into largish bite-size pieces.

Prepare the white rice: heat the water in a saucepan with a dash of salt and the garlic clove. When it boils, add the rice, stir once, cover, and turn the heat to low. minutes, take a quick peek at the rice:

In a soup pan combine the onion, pepper, tomatoes, garlic and oil and let them stew for 10 minutes. Add the paprika, cumin, pepper and salt and the water or stock. Bring to a boil and cook for 10 minutes more. Add the fried bread croutons immediately before serving. Garnish with mint and serve accompanied by figs and pieces of green pepper and onions.

Take a cook's tour through the culinary regions of Spain. Savour slow-simmered stews, delicately spiced sauces, honeyed sweets. Learn how to make an authentic paella. Put together a menu for a tapas party.

Here are recipes for Spain's most famous dishes as well as many more of the world's most interesting preparations for seafood, meat, vegetables and puddings.

In Janet Mendel's exciting and visually striking new treatment of a familiar Spanish subject the reader is irresistibly drawn into the tapas experience. The author takes a tapas tour of Spain, informs the reader how to enjoy tapas in the tascas and tabernas and shows how to translate those great dishes to one's own kitchen.

'Pavo Navideño' or Christmas Turkey, try this recipe for a christmas turkey in Andalucia. Whilst the Andalucia tradition is Seafood at christmas, turkey is becoming popular and is posible to purchase at surermarkets and larger butchers.

This is a fine example of arroz caldoso, a casserole in which some liquid remains. A Córdoba version, el perol, is usually made with rabbit instead of chicken, chopped green asparagus and wild mushrooms.

This is the paella best-known to visitors to Spain. The yellow rice includes bits of chicken, squid, shrimp and mussels. You can savor it at a Costa del Sol beach bar or at almost any restaurant in Andalucía. It differs from a traditional Valencia paella, which doesn't include seafood, but is made with snails, rabbit or chicken, and both green beans and fat lima beans.

The beauty of this dish is that it is delicious on its own but can also act as a great base for more meals. The tortilla compliments many other ingredients, like cherry tomatoes, garlic and Jamon Serrano, which can all be added in with the egg, or before, according to preference. Enjoy the authentic Spanish tortilla as it is, or use it as a nutritious vehicle for whatever takes your fancy!