La cocina del sur, de siempre

Andalusian (Southern Spanish) Cooking Without Vegetable Oil

Discover the sun-drenched classics of the Andalusian table, made with golden olive oil, real butter, and traditional lard. Honest ingredients, generous flavor, the way the south of Spain has always cooked.

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Recetas del Sur

Sun-Drenched Andalusian Recipes

Six beloved dishes from across Andalusia, from the olive groves of Jaén to the sherry cellars of Jerez, each made with honest fats that let real ingredients shine.

Rabo de Toro, Andalusian oxtail stew Carne

Rabo de Toro

⏱ 3 hr 30 min🍽 6 servings🔥 Medium

Oxtail braised slowly in red wine with carrots, leeks, and smoked paprika until it slips from the bone. The proud Sunday dish of Córdoba's old taverns.

Ingredients

  • 1.5kg oxtail, cut into thick pieces
  • 5 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, thickly sliced
  • 1 leek, sliced
  • 4 garlic cloves, crushed
  • 500ml Spanish red wine
  • 400ml beef stock
  • 2 bay leaves and 1 sprig of thyme
  • 1 tsp sweet smoked paprika, plus salt and black pepper

Instructions

  1. Season the oxtail generously and brown it in olive oil in a heavy pot until deeply colored on all sides, then set aside.
  2. In the same pot, soften the onion, carrots, and leek over medium heat until sweet and golden.
  3. Stir in the garlic and smoked paprika and cook for one minute until fragrant.
  4. Pour in the wine, scrape up the browned bits, and let it bubble for 5 minutes.
  5. Return the oxtail with the stock, bay leaves, and thyme, then cover and simmer very gently for about 3 hours.
  6. When the meat is falling from the bone, lift it out and reduce the sauce until glossy.
  7. Skim any excess fat, return the oxtail to the sauce, and serve with fried potatoes or crusty bread.
Gambas al Pil Pil, sizzling garlic prawns Mariscos

Gambas al Pil Pil

⏱ 15 min🍽 4 servings🔥 Easy

Prawns cooked fast in bubbling olive oil with garlic, dried chili, and sweet paprika, still sizzling when they reach the table. A little clay dish of pure Málaga.

Ingredients

  • 400g raw prawns, peeled
  • 120ml olive oil
  • 6 garlic cloves, thinly sliced
  • 2 small dried chilies (guindillas)
  • 1 tsp sweet paprika
  • 2 tbsp dry fino sherry
  • A squeeze of lemon
  • Fresh parsley, chopped
  • Flaky sea salt
  • Crusty bread, to serve

Instructions

  1. Pat the prawns dry and season them lightly with salt.
  2. Warm the olive oil in a shallow earthenware dish or small pan with the garlic and dried chilies over medium heat.
  3. When the garlic turns pale gold and the oil is shimmering, add the prawns in a single layer.
  4. Cook 1 to 2 minutes per side until just pink, then splash in the sherry and let it bubble.
  5. Pull from the heat, dust with paprika, and finish with lemon and parsley.
  6. Serve immediately, still sizzling, with plenty of bread for the garlic oil.
Berenjenas con Miel, fried eggplant with cane honey Verdura

Berenjenas con Miel

⏱ 40 min🍽 4 servings🔥 Easy

Crisp rounds of eggplant fried in olive oil and finished with a warm drizzle of cane honey. The sweet and salty tapa beloved in Granada and Córdoba.

Ingredients

  • 2 medium eggplants, sliced into thin rounds
  • 500ml cold milk, for soaking
  • 150g plain flour, for dusting
  • Olive oil, for shallow frying
  • 4 tbsp cane honey (miel de caña) or dark honey
  • 1 tsp finely grated lemon zest
  • A pinch of smoked paprika (optional)
  • Flaky sea salt
  • Fresh thyme leaves (optional)
  • Black pepper

Instructions

  1. Soak the eggplant rounds in the cold milk for 30 minutes to soften their bitterness.
  2. Drain and pat each slice completely dry with a clean towel.
  3. Dust the slices lightly in flour, shaking off the excess.
  4. Heat a generous layer of olive oil in a wide pan until shimmering.
  5. Fry the eggplant in batches until golden and crisp, about 2 minutes per side.
  6. Drain briefly and season with flaky salt while still hot.
  7. Pile onto a plate, drizzle with warm cane honey, and finish with lemon zest and thyme.
Salmorejo Cordobes, cold tomato cream Sopa Fría

Salmorejo Cordobés

⏱ 20 min + chilling🍽 4 servings🔥 Easy

A thick, silky cold cream of ripe tomatoes, bread, and olive oil, topped with chopped egg and jamón. Córdoba's answer to the summer heat.

Ingredients

  • 1kg very ripe tomatoes
  • 200g day-old rustic bread, crusts removed
  • 150ml olive oil, plus extra to finish
  • 1 small garlic clove
  • 1 tsp sherry vinegar
  • 1 tsp fine salt
  • A pinch of sugar, only if the tomatoes need it
  • 2 hard boiled eggs, chopped
  • A few slices of jamón serrano, torn
  • Cold water, if needed to loosen

Instructions

  1. Blend the tomatoes until completely smooth, then strain to remove skins and seeds.
  2. Tear the bread into the tomato and let it soak for 10 minutes.
  3. Add the garlic, vinegar, and salt, then blend again until silky.
  4. With the blender running, stream in the olive oil until the cream turns pale and thick.
  5. Chill for at least 2 hours; it should be cold and spoonably thick.
  6. Serve in shallow bowls topped with chopped egg, torn jamón, and a thread of olive oil.
Molletes de Antequera, soft Andalusian breakfast rolls Pan

Molletes de Antequera

⏱ 3 hr (mostly resting)🍽 8 rolls🔥 Medium

Soft, floury white rolls from Antequera, baked pale and tender. Split, toasted, and soaked with good olive oil for the classic Andalusian breakfast.

Ingredients

  • 500g bread flour
  • 300ml warm water
  • 25g lard, softened (traditional) or butter
  • 2 tbsp olive oil, plus extra for the bowl
  • 7g dried yeast
  • 10g fine salt
  • 1 tsp honey
  • Fine semolina or flour, for dusting
  • Good olive oil and sea salt, to serve

Instructions

  1. Whisk the yeast and honey into the warm water and let it foam for 5 minutes.
  2. Mix the flour and salt, then work in the yeast water, lard, and olive oil to a soft dough.
  3. Knead for 8 to 10 minutes until smooth and elastic, then rest in an oiled bowl, covered, for 90 minutes.
  4. Divide into 8 pieces and shape each into a flattened oval, dusting generously with semolina.
  5. Prove on a floured tray for 45 minutes until puffy.
  6. Bake at 200C (390F) for 10 to 12 minutes; the rolls should stay pale and soft, never browned.
  7. Cool under a cloth, then split, toast, and serve soaked with olive oil and a pinch of salt.
Pestinos, honey-glazed Andalusian pastries Dulce

Pestiños

⏱ 1 hr 15 min🍽 About 24 pieces🔥 Medium

Delicate folded pastries scented with anise and sesame, fried in olive oil and glazed with honey. The festive sweet of every Andalusian holiday table.

Ingredients

  • 400g plain flour
  • 120ml olive oil, plus plenty more for frying
  • 1 strip of orange peel
  • 1 strip of lemon peel
  • 1 tbsp sesame seeds
  • 1 tsp anise seeds
  • 100ml dry white wine or fino sherry
  • A pinch of fine salt
  • 150g honey, for glazing
  • A splash of water, for the glaze

Instructions

  1. Warm the 120ml of olive oil gently with the orange peel, lemon peel, sesame, and anise until fragrant, then cool and discard the peels.
  2. Mix the flour and salt, then work in the infused oil (seeds included) and the wine to a smooth, supple dough.
  3. Rest the dough, covered, for 30 minutes.
  4. Roll it out thinly and cut into small squares, then fold two opposite corners into the middle and press to seal.
  5. Fry the pestiños in hot olive oil, a few at a time, until golden and blistered.
  6. Warm the honey with a splash of water and dip each warm pastry to glaze.
  7. Let them set on a rack and serve at room temperature.
An Andalusian table set for a shared meal
Nuestra Cocina

A Kitchen Warmed by the Andalusian Sun

Wrolen Cocina grew from a love of the food that fills a home in the south of Spain, the kind cooked slowly through the heat of the afternoon and shared long after the plates are empty. From the olive groves of Jaén to the whitewashed patios of Córdoba, our cooking leans on the honest ingredients and good fats that Andalusian kitchens have always kept close.

Every dish we share is built on golden olive oil, real butter, and traditional lard, never refined vegetable or seed oils. We cook each recipe until it tastes like something worth setting on the table, then write it down plainly so it travels easily into your own kitchen.

This is unhurried food. An oxtail left to braise, a salmorejo blended until it falls in ribbons, a pestiño folded by hand. We invite you to slow down, pour something cold, and taste what patience and good ingredients can do.

🫒 Real Fats Only 📖 Tested Recipes 🥘 Andalusian Tradition 🌿 No Seed Oils
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Your Andalusian kitchen already nourishes you with real, wholesome ingredients. Nexburn builds on that foundation, offering clean, natural support for an active and balanced life.

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