Salmorejo is a velvety chilled tomato soup with a rich, almost creamy body despite containing no dairy. Bright, sweet tomatoes, good olive oil, and a little sherry vinegar create a deeply refreshing dish, made even better with savory jamón and tender egg on top.

Huevos a la Flamenca is a deeply savory baked egg dish with a rich tomato-pepper base and smoky chorizo throughout. The eggs bake gently on top until the whites are tender and the yolks remain luscious, making it comforting, vibrant, and perfect for a quick supper.

Migas is a rustic skillet dish of golden fried breadcrumbs perfumed with garlic, smoky paprika, and the rich red oil of chorizo. This quick Andalusian-style version is crisp-edged, savory, and satisfying, with sweet bell pepper and a fresh squeeze of lemon to balance the richness.

Ajoblanco is a silky, chilled almond and garlic soup with a delicate white color and a luscious, emulsified body. Sweet green grapes add bursts of freshness that balance the nutty richness, peppery olive oil, and gentle tang of sherry vinegar.