Put enough olive oil in a skillet to cover the bottom. Add the onion and sauté on med-high until it begins to become transparent

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.

Cover bottom of a skillet with olive oil and sauté the onion with the bay leaf and peppercorns on high for a few minutes. Add the cuttlefish and then the tomato sauce after a few minutes; cover and reduce heat to low. Cook for an hour or so until the cuttlefish is very tender when pierced with a fork. Salt to taste.

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.

Clean the fish well, removing the head and the spine, as well as the tails and the insides. (Occasionally you will find the fish already cleaned at the market, just be sure it is fresh.) Once cleaned, place the fish in a dish and cover with vinegar. Leave, covered, in the refrigerator for at least six hours.

This is an Andalucian favourite. It is normally prepared to order and served in small individual ramekins. Make sure you mop the delicious oil with some bread! Heat the olive oil to gently fry the chopped garlic and the peppers. Add the shrimp and fry for one more minute. Remove from heat and serve sizzling hot.

Hurta a la Gaditana - Sea Bream, Cádiz Style. Hurta is the red-banded sea bream, typical of the Cádiz coasts, but any large sea bream (such as gilthead or red bream) could be used instead.

Cut the fish into chunks. Put the water in a pan with the salt and bring to a boil. Add the potatoes, whole tomato and dried peppers. Cook, covered, until the potatoes are almost tender. In a mortar, blender or processor purée the garlic, oil, cumin, paprika, cayenne and saffron with the cooked and skinned tomato, peppers and a few pieces of the potato.

Baked sea bass with mussels and parsley beurre blanc. Kasper Nielsen will revolutionise the way you see Andalucia's finest ingredients. Baked sea bass with mussels and parsley beurre blanc.

Arroz a la Marinera - Seafood Rice. This paella has no chicken or rabbit, but only fish and shellfish. Put the fish head and trimmings in a pot with the shrimp shells, onion, 1 clove of garlic, sprig of parsley and water. Season with salt and pepper and bring to a boil. Simmer for an hour and strain the stock.