Quisquilla de Motril: Quisquilla is a type of small shrimp or prawn native to the Spanish coasts. Especially Motril, a town located next to Salobrena, is known for its high-quality quisquillas. 

"Carpaccio Quisquilla de Motril" would be a dish that showcases thinly sliced or presented raw quisquillas from Motril, typically seasoned with olive oil, perhaps lemon or other citrus, and sometimes accompanied by other ingredients to enhance its flavor. 

You can try it for example at Restaurante El Peñón at Salobrena, only 3 km from Villa la Colina.

Grilled Octopus

The octopus from this region is prized for its distinctive flavor, attributed to the clean, resource-rich waters of the Mediterranean Sea.

The octopus is first boiled, then grilled, giving it a crispy exterior while the inside remains tender and juicy. Traditionally, the octopus is grilled over open flames, imparting a delicate smoky flavor to the dish.

It is often seasoned with olive oil, sea salt, and paprika. The dish can also be accompanied by traditional sides such as potato puree, green peppers, or even chickpeas. The contrasting textures – the crispy skin and soft meat of the octopus – make it a sought-after delicacy in Spain's coastal regions.

A must-try!

Pescaíto Frito:

This dish consists of small fish, typically sardines, anchovies, or other small local fish, that are lightly coated in flour and then deep-fried in olive oil until crispy. The result is a deliciously crunchy exterior and a soft, flavorful interior. 

After frying, the fish are drained on paper towels to remove excess oil, then seasoned with a sprinkle of sea salt. They are typically served hot, often with a wedge of lemon on the side for squeezing.

Our kids' favourite. Simple but delicious!

"Rabo del toro", which literally translates to "bull's tail", is a traditional Spanish dish, especially popular in the Andalusia region. It's a type of stew made with the tail of a bull or ox, slow-cooked until tender and juicy.

The main ingredient of the dish is, of course, the bull's tail, which is cut into sections and braised for several hours. The preparation also includes a variety of vegetables such as onions, garlic, carrots, and sometimes parsley or celery. The base spices typically include paprika, bay leaf, thyme, as well as salt and pepper. All these ingredients are slowly simmered in a rich red wine, adding depth of flavor and aroma to the dish.

Rabo del toro is usually served as a main course. It can be accompanied by various sides such as mashed potatoes, rice, or fresh bread, which perfectly complement the thick, aromatic sauce. This dish is known for its intense flavor and velvety texture of the meat, which becomes exceptionally tender and easily falls off the bone after long cooking.