La Auténtica Cocina Andaluza

Andalusian Spanish Cooking Without Vegetable Oil

Discover the sun soaked dishes of southern Spain, crafted with golden extra virgin olive oil and pure butter. Real ingredients, real flavor, the way the abuelas of Andalucía have always cooked.

Discover Your Wellness →
🌿 Natural Supplement

Support Your Healthy Lifestyle with ShapeON

Pair your wholesome Spanish cooking with ShapeON, the natural supplement designed to complement a real food lifestyle. No artificial fillers, just clean nutrition.

STARTER
ShapeON 2 Bottles
2 Bottles
Was $358.00
$79.98/bottle
Total: $159.96
⚡ Fast Shipping
Order Now
STANDARD
ShapeON 3 Bottles
3 Bottles
Was $537.00
$69.98/bottle
Total: $209.94
You Save $327.06!
🚚 Free Shipping
Order Now
BEST SELLER
ShapeON 6 Bottles
6 Bottles
Was $1,074.00
$49.98/bottle
Total: $299.88
You Save $774.12!
🚚 Free Shipping
Order Now
Secure Checkout Natural Ingredients Money Back Guarantee Made in USA
60-Day Money Back Guarantee

60-Day Money-Back Guarantee, try ShapeON risk free.

Andalusian Spanish Recipes

Six beloved dishes from the southern Spanish table, each made with honest fats that bring out the best in every ingredient.

Gazpacho Andaluz

Gazpacho Andaluz

⏱ 20 min🍽 6 servings🔥 Easy

A chilled raw tomato soup blended with cucumber, pepper, and a generous stream of olive oil. The taste of an Andalusian summer in a glass.

Ingredients

  • 1 kg ripe tomatoes, quartered
  • 1 cucumber, peeled
  • 1 green pepper, seeded
  • 1 clove garlic
  • 50g stale rustic bread, soaked
  • ⅓ cup extra virgin olive oil
  • 3 tbsp sherry vinegar
  • Salt to taste
  • Cold water as needed
  • Diced pepper and bread to garnish

Instructions

  1. Blend the tomatoes, cucumber, green pepper, and garlic until smooth.
  2. Add the soaked bread and blend again to thicken.
  3. With the blender running, pour in the olive oil in a slow stream until creamy and emulsified.
  4. Add the sherry vinegar and salt. Loosen with cold water to your liking.
  5. Chill at least 2 hours. Serve very cold with diced garnishes and a final drizzle of olive oil.
Rabo de Toro

Rabo de Toro

⏱ 3 hr🍽 4 servings🔥 Medium

Oxtail braised slowly in red wine with vegetables until it falls off the bone. A rich Córdoba classic born of patience.

Ingredients

  • 1.5 kg oxtail, cut into sections
  • 3 tbsp extra virgin olive oil
  • 2 onions, chopped
  • 2 carrots, sliced
  • 4 cloves garlic
  • 2 cups red wine
  • 2 cups beef broth
  • 2 bay leaves
  • 1 tsp sweet paprika
  • Salt and black pepper to taste

Instructions

  1. Season the oxtail with salt and pepper. Brown well in the olive oil in a heavy pot, then set aside.
  2. Soften the onions, carrots, and garlic in the same pot. Stir in the paprika.
  3. Pour in the red wine and let it reduce by half, scraping up the browned bits.
  4. Return the oxtail with the broth and bay leaves. Cover and braise on low heat 2 hours 30 minutes until tender.
  5. Uncover and reduce the sauce until glossy. Adjust seasoning and serve with fried potatoes or bread.
Gambas al Ajillo

Gambas al Ajillo

⏱ 20 min🍽 4 servings🔥 Easy

Plump shrimp sizzled in olive oil with garlic and a whisper of chili. The most ordered tapa in every Andalusian bar.

Ingredients

  • 500g raw shrimp, peeled
  • ½ cup extra virgin olive oil
  • 6 cloves garlic, thinly sliced
  • 1 dried guindilla chili, crumbled
  • 1 tsp sweet paprika
  • Splash of dry sherry
  • 2 tbsp chopped parsley
  • Sea salt to taste
  • Crusty bread to serve

Instructions

  1. Pat the shrimp dry and season with salt.
  2. Warm the olive oil in a wide pan over medium heat. Add the garlic and chili and cook until the garlic turns pale gold.
  3. Raise the heat, add the shrimp, and cook 2 minutes until they curl and turn pink.
  4. Stir in the paprika and a splash of sherry. Cook 1 more minute.
  5. Scatter with parsley and serve sizzling, with bread to soak up the garlicky oil.
Espinacas con Garbanzos

Espinacas con Garbanzos

⏱ 40 min🍽 4 servings🔥 Easy

Sevillian spinach and chickpeas simmered with cumin, paprika, and olive oil. A humble Lenten dish that became a beloved tapa.

Ingredients

  • 500g cooked chickpeas, drained
  • 500g fresh spinach
  • 4 tbsp extra virgin olive oil
  • 4 cloves garlic
  • 1 slice rustic bread
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 2 tbsp sherry vinegar
  • Salt and black pepper to taste

Instructions

  1. Wilt the spinach in a dry pan, drain, and set aside.
  2. Fry the bread and garlic in the olive oil until golden. Blend or mash with the cumin, paprika, and vinegar into a paste.
  3. Return the paste to the pan with a splash of water and the chickpeas. Simmer 10 minutes.
  4. Fold in the spinach and cook 5 more minutes until thick and fragrant.
  5. Season and serve warm with crusty bread.
Tortilla Española

Tortilla Española

⏱ 45 min🍽 6 servings🔥 Medium

The iconic Spanish potato omelette, slow cooked in olive oil until creamy in the center. Served warm or at room temperature.

Ingredients

  • 6 large eggs
  • 700g potatoes, thinly sliced
  • 1 onion, thinly sliced
  • 1 cup extra virgin olive oil for confit
  • Salt to taste

Instructions

  1. Gently cook the potatoes and onion in the olive oil over low heat 20 minutes until soft but not browned. Drain, reserving the oil.
  2. Beat the eggs with salt in a large bowl. Fold in the warm potatoes and onion and rest 10 minutes.
  3. Heat 2 tbsp of the reserved oil in a nonstick pan. Pour in the mixture and cook on medium low until the edges set.
  4. Place a plate over the pan and flip the tortilla, then slide it back to cook the other side 3 to 4 minutes.
  5. The center should stay juicy. Rest 5 minutes and serve in wedges.
Tarta de Santiago

Tarta de Santiago

⏱ 1 hr🍽 8 servings🔥 Easy

A moist flourless almond cake scented with lemon and cinnamon, dusted with sugar. A Spanish classic naturally rich and gluten free.

Ingredients

  • 250g ground almonds
  • 250g sugar
  • 5 eggs
  • 2 tbsp butter, softened, for the pan
  • Zest of 1 lemon
  • 1 tsp ground cinnamon
  • ½ tsp almond extract
  • Powdered sugar to finish

Instructions

  1. Preheat oven to 180°C (355°F). Butter and line a 23cm round tin.
  2. Beat the eggs with the sugar until pale and thick. Stir in the lemon zest, cinnamon, and almond extract.
  3. Fold in the ground almonds until smooth.
  4. Pour into the tin and bake 35 minutes until golden and set.
  5. Cool, then dust heavily with powdered sugar (traditionally with a Saint James cross stencil). Serve.
✨ Trusted by Thousands

Complete Your Wellness Journey with ShapeON

Your Spanish kitchen already nourishes you with real, wholesome ingredients. ShapeON takes that foundation further, with clean and natural support for an active, balanced life.

STARTER
ShapeON 2 Bottles
2 Bottles
Was $358.00
$79.98/bottle
Total: $159.96
⚡ Fast Shipping
Order Now
STANDARD
ShapeON 3 Bottles
3 Bottles
Was $537.00
$69.98/bottle
Total: $209.94
You Save $327.06!
🚚 Free Shipping
Order Now
BEST SELLER
ShapeON 6 Bottles
6 Bottles
Was $1,074.00
$49.98/bottle
Total: $299.88
You Save $774.12!
🚚 Free Shipping
Order Now
Secure Checkout Natural Ingredients Money Back Guarantee Made in USA
60-Day Money Back Guarantee

60-Day Money-Back Guarantee, try ShapeON completely risk free.