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Cocina con Paradores

Ajilimójili sauce and pipirrana (salad with tomatoes, onion and peppers) from Jaén, by Juan Mora (Chef at the Parador de Jaén)
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Chickpeas stew with spinach and prawns, by Juan Antonio Aguilar (Chef at the Parador de Málaga Golf)
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Cordovan casserole with Iberian ribs, chicken and vegetables by Antonio Moya (Chef at the Parador de Cádiz)
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Cortadillos, by Amanda Aránega (Chef at the Parador de Mojácar)
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Home-made rustic bread, by Damián Partido (Chef at the Parador de Antequera)
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Potatoes stew with artichokes, prawns and mint, by David Gómez (Chef at the Parador de Córdoba)
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