Zephrio Cocina – Spanish Andalusian Recipes Without Vegetable Oil

Cordero Asado de Segovia

⏱ 3 hr🍽 6 servings🔥 Medium

Slow-roasted milk-fed lamb shoulder, golden and crackling, with garlic, rosemary, and a splash of Rioja.

Ingredients

2.5 kg lamb shoulder, bone in
6 cloves garlic, smashed
4 sprigs rosemary
Coarse sea salt
Cracked pepper
4 tbsp extra-virgin olive oil
2 lemons, halved
250 ml dry white Rioja
500 ml lamb or chicken stock

Instructions

Heat the oven to 220°C (425°F). Rub lamb with olive oil, salt, pepper, and crushed garlic.
Place fat-side up in a roasting tin with rosemary and lemons.
Roast 25 minutes to develop colour, then reduce to 160°C (320°F).
Pour wine and stock around the lamb. Cover loosely with foil and roast 2 hours, basting twice.
Uncover for the final 25 minutes for the skin to crisp.
Rest 20 minutes; carve and serve with pan juices spooned over.

Boquerones en Vinagre

⏱ 20 min + cure🍽 6 servings🔥 Easy

Fresh white anchovies cured in sherry vinegar, dressed with olive oil, garlic, and parsley — the freshest taste of Andalusia.

Ingredients

500 g fresh anchovies, butterflied
250 ml Sherry vinegar
250 ml ice water
2 tsp fine salt
4 cloves garlic, finely sliced
Handful flat-leaf parsley, chopped
120 ml extra-virgin olive oil
Crusty bread to serve

Instructions

Rinse anchovies under cold water. Lay them open-faced in a shallow glass dish.
Combine vinegar, ice water, and salt; pour over the anchovies until covered.
Refrigerate 4 hours; the flesh will turn opaque and bright white.
Drain well and pat very dry.
Layer in a clean dish with garlic and parsley between layers.
Pour olive oil generously over and chill 30 minutes. Serve with crusty bread.

Pisto Manchego

⏱ 1 hr🍽 4 servings🔥 Easy

Spain's answer to ratatouille — tomato, peppers, courgette, and onion slowly stewed in olive oil and crowned with a fried egg.

Ingredients

80 ml extra-virgin olive oil
1 large onion, diced
2 green bell peppers, diced
2 red bell peppers, diced
2 courgettes, diced
800 g ripe plum tomatoes, peeled and chopped
3 cloves garlic, minced
1 tsp pimentón dulce
Sea salt and pepper
4 large eggs
2 tbsp unsalted butter

Instructions

Warm olive oil in a heavy pan. Cook onion gently 8 minutes until translucent.
Add peppers; cook 10 minutes until softened.
Add courgettes and garlic; cook 5 minutes.
Stir in tomatoes, pimentón, salt, and pepper. Simmer 25 minutes until thick.
Fry eggs in butter in a separate pan until the whites set and yolks remain runny.
Spoon pisto onto warm plates and crown each with a fried egg.

Salmorejo Cordobés

⏱ 30 min + chill🍽 6 servings🔥 Easy

A chilled silken puree of tomato, bread, and Sherry vinegar, finished with jamón ibérico and chopped egg.

Ingredients

1.2 kg ripe tomatoes, cored
200 g day-old country bread, crust removed
2 cloves garlic
2 tbsp Sherry vinegar
180 ml extra-virgin olive oil
2 tsp fine salt
100 g jamón ibérico, chopped
2 hard-boiled eggs, chopped
Snipped chives

Instructions

Blend tomatoes until smooth in a powerful blender.
Add bread torn into chunks, garlic, vinegar, and salt. Blend 1 minute.
With the blender running, slowly stream in olive oil until pale and silky.
Pass through a fine sieve for the smoothest texture (optional but worth it).
Chill at least 3 hours.
Pour into shallow bowls and top with jamón, eggs, chives, and a final swirl of olive oil.

Pan de Cristal

⏱ 24 hr🍽 2 loaves🔥 Hard

Spain's airy, glass-crusted artisan bread — extra-hydrated dough with an open crumb that drinks up olive oil.

Ingredients

500 g strong bread flour
450 ml cold water
10 g fine salt
3 g instant yeast
60 ml extra-virgin olive oil, plus more
Coarse sea salt

Instructions

Mix flour, water, and yeast; rest 30 minutes. Add salt and olive oil; squeeze in for 5 minutes.
Stretch and fold every 30 minutes for 2 hours. Cover and refrigerate overnight.
Turn out onto an oiled tray. Cut in half and stretch each piece into a long rectangle.
Preheat oven with a tray inside to 250°C (480°F).
Slide loaves on parchment onto the hot tray; mist water for steam.
Bake 18 minutes until blistered and amber. Cool on a rack; the crumb should be glassy and full of holes.

Crema Catalana

⏱ 30 min + chill🍽 6 servings🔥 Easy

Spain's crisp-topped custard, perfumed with lemon and cinnamon and shattered with a torched sugar crust.

Ingredients

500 ml whole milk
250 ml double cream
Peel of 1 lemon
1 cinnamon stick
6 egg yolks
150 g caster sugar
30 g cornstarch
1 tsp vanilla extract
60 g caster sugar for the crust

Instructions

Warm milk, cream, lemon peel, and cinnamon to just below a simmer; rest 15 minutes.
Whisk yolks, sugar, cornstarch, and vanilla until pale.
Strain the warm milk into the yolks while whisking. Return to the pan.
Cook on medium-low, stirring constantly, 6 minutes until it coats the spoon.
Pour into six shallow ramekins. Chill at least 4 hours, ideally overnight.
Just before serving sprinkle each with sugar and torch until amber and glassy.

Andalusian Cooking Without Vegetable Oil

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Spanish Andalusian Recipes

Cordero Asado de Segovia

Ingredients

Instructions

Boquerones en Vinagre

Ingredients

Instructions

Pisto Manchego

Ingredients

Instructions

Salmorejo Cordobés

Ingredients

Instructions

Pan de Cristal

Ingredients

Instructions

Crema Catalana

Ingredients

Instructions

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