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This signature Andalucían dish is a cold soup made of fresh tomatoes, green peppers, cucumber, garlic, olive oil, wine vinegar or lemon, breadcrumbs and salt. There are dozens of local variations of this nourishing refresher, which may involve almonds, grapes, melon, red peppers, and boiled egg or chopped ham garnishes.

Both of these dishes are ubiquitous not just in Andalucía but all over Spain. The first is a dense potato omelette with onions, fried into a savoury cake. It is served cold by the slice and is so filling it can make a full meal. The second consists of fried potato wedges served with a spicy sauce.

The array of sopas de mariscos or pescado (shellfish or fish soups) seems to be limited only to the cooks’ imagination. Málaga favourites include sopa viña , a sherry-spiked version, and cachoreñas , with orange flavouring. Cádiz is known for its guisos marineros (seafood stews), made with the best fish of the region.

All along the coast, you will encounter whole baby calamares (squids) served grilled – the essence of simplicity and delicious as long as they are fresh. A common alternative is to cut them into rings and batter-fry them – again, if they are fresh, they will taste sweet and tender. A complete fritura de pescado or fritura mixta (mixed fish fry) might add anchovies, prawns, chunks of cod or whatever is good that day.

Monkfish (rape ), also called anglerfish, is one of the top choices for quality maritime eating in Andalucía. Only the tail of this very unprepossessing looking fish is eaten, and it has a succulent quality similar to lobster tail or scallops. It is preferably served grilled, but can also be stewed in a rich sauce, most likely to be tomato-based.

This is the Andalucían version of paella , an appellation that also appears on some menus. Saffron-flavoured rice is served with an assortment of fish and shellfish, which can include prawns, clams and squid. Unlike the Valencia variety, it does not generally include sausage or chicken. The dish is also known as arroz con mariscos .

Andalucían ensaladas (salads) are substantial and often come with asparagus, hardboiled eggs, tuna, artichoke, olives and onions, in addition to lettuce and tomato. You can ask that any of these ingredients be left off your order if you prefer.

This soft sheep’s cheese from Córdoba Province is typical of the regional type: strong in taste. The cheese is preserved in olive oil and enhanced with herbs.

The variety of cakes and sweet biscuits you will see typically involve Moorish ingredients such as anise, sesame, almonds and cinnamon. Most are also sweetened with honey rather than sugar. Two common types are alfajores , with honey and almonds, and piononos , which are soaked in liqueur.

This rich custard pudding or flan (“heavenly bacon”) is made by nuns in Jerez de la Frontera and elsewhere in Cádiz Province.