Amanda Aránega, chef at the Parador de Mojácar, is an exponent of the increasing presence of women in charge of the kitchens of the public hotel network...Ajilimójili sauce and pipirrana (salad with tomatoes, onion and peppers) from Jaén, by Juan Mora (Chef at the Parador de Jaén)
To help you keep a balanced diet during this long confinement, Juan Mora, chef of the recently renovated Parador de Jaén, encourages you to cook a refreshing...Cordovan casserole with Iberian ribs, chicken and vegetables by Antonio Moya (Chef at the Parador de Cádiz)
Antonio Moya Bolancel is specialised in traditional Andalusian cuisine and is the winner of the 1st Tapas and Pinchos Contest of Paradores. He is the current...Chickpeas stew with spinach and prawns, by Juan Antonio Aguilar (Chef at the Parador de Málaga Golf)
Potajes de vigilia (stews) are very typical around this time of the year. One of the most popular recipes of the period of Lent calls for chickpeas, spinach...
A tireless researcher on what our Iberian ancestors used to eat, José Damián Partido, chef at the Parador de Antequera, challenges you to get your hands...