Taken from the book "La Cocina Aguileña, Nuestra Herencia Gastronómica (The Cuisine of Águilas, Our Culinary Heritage)" by Esther Soto.

PATATAS TRASMALLERAS
(Fish and Potato Hotpot)
Ingredients:
1 Kg. fish for stock (perch, scorpionfish, bream)
1 kg. potatoes
1 onion
2 tomatoes
Paprika, Olive oil
Saffron and Salt
Preparation:
Cook the fish and put the stock to one side. In a pan with oil, lightly fry the onion and tomato; then add the potatoes cut into thick slices and fry them well. Add a spoonful of paprika and cover with the fish stock (just cover). Add a few strands of saffron. Once the potatoes are cooked, remove from the heat. Leave to settle and serve.

ENSALAÍCA ASÁ
(Salad of Roast Vegetables)
Ingredients:
2 green peppers
4 tomatoes
2 aubergines
Salt, olive oil, garlic and cumin.
Preparation:
Roast the peppers and the aubergines (in the oven or grill) and scald the tomatoes. Removed any skin and put them in a salad bowl, cut into strips. Chop up the garlic, salt and cumin and add. Finally, add a generous dash of olive oil. Stir well and leave to settle for 4 or 5 hours.

ARROZ Y BOQUERÓN
(Rice and Fresh Anchovies)
Ingredients:
500 g. of Calasparra rice
300 g. of fresh anchovies
1 pepper
1 onion
2 tomatoes
Garlic, parsley, salt, pepper corns, olive oil and water.
Preparation:
Prepare a stir-fry with the onion, pepper and tomatoes. Next, add the rice and also fry it lightly. Add the water and, when it comes to the boil, add the fresh anchovies, clean and without heads. Season. Just before removing it, add the chopped garlic, parsley and saffron strands. Leave to settle for a few minutes.

CALDO DE PESCADO
(Fish Broth)
Ingredients:
1 Kg. of fish for stock (bogue, scorpionfish, perch, cowfish, damselfish, etc.)
1 Kg. of potatoes
1 red pepper
1 green pepper
1 onion
1 tomato
1 piece of hard bread.
Parsley, garlic, saffron, cumin,
Paprika, salt, olive oil and water.
Preparation:
Roast the peppers, remove the skin and put them to one side. Lightly fry the tomato and onion; add a small spoonful of paprika and then add the water. When it comes to the boil, add the fish, the potatoes cut in thick slices and the roast peppers cut in strips. Add the salt. When nearly done (it cooks in about 20 minutes) add chopped garlic, parsley, cumin and some strands of saffron. When ready, add some pieces of cut bread on each dish and pour some stock in top so it soaks well. After the soup, which constitutes the first course, the fish is served with the potatoes.

OLLA GITANA
(Bean and Chickpea Hotpot)
Ingredients:
¼ Kg. of Chickpeas
¼ Kg. of Butter beans
¼ Kg. of Green beans (tender)
½ Kg. of Potatoes
1 piece of pumpkin
4 pears
2 carrots
2 courgettes
1 pepper
1 tomato
1 clove of garlic
1 onion
1 yam (or sweet potato)
Paprika, saffron, salt, pepper, laurel and olive oil.
Preparation:
In a pan with water, start cooking the chickpeas and butter beans with the laurel and the clove of garlic (the pulses will have been left overnight to soak). When they have been cooking for half an hour, add the rest of the ingredients and continue cooking until everything is tender. It is healthier to add the olive oil after removing from the heat. Leave to settle for a few minutes.

TARVINAS (Talbinas)
(Sweet porridge)
Ingredients:
250 g. of wheat flour
500 ml. of milk
4 soupspoons of sugar
1 piece of hard bread
Anise
Preparation: Cut the bread in cubes, which are fried and set aside. Put the flour in a deep frying pan  and toast it lightly, moving it continuously with a spatula. Then add the milk, the sugar and the anise. Mix everything well and heat it, moving continuously. When cooked (without coming to the boil) pour the content of the frying pan over the bread croutons in in dessert dishes.
Comments:
"Tarvinas", or "Talbinas", is eaten hot as a dessert. This dish also used to be prepared for children, as it is very nutritious. It used to be taken at nights in winter.

POSTRE DE NARANJAS
(Orange dessert)
Ingredients:
4 Large oranges
100 g. Sugar or honey
1 glass of sweet wine
Ground cinnamon
Preparation:
Peel and slice the oranges and lay the slices in a large flat dish. Pour a glass of sweet wine over them and then the sugar (or honey) and the ground cinnamon.
Comments:
This simple dessert was prepared to take advantage of oranges that were not very sweet. It can be enhanced by adding some raisins or figs.

BUÑUELOS DE CARNAVAL
(Carnival fritters)
Ingredients:
1 Kg. of bread wheat
200 g. of sugar
1 piece of fresh yeast
Olive oil, water and salt.
Preparation:
Put the flour in a clay dish (or deep bowl). Make a hole in the centre and pour in warm water and a pinch of salt. Crumble the yeast in the water and start to knead, adding the flour little by little. When the dough is shaped, cover and put it aside for a while so that it ferments. When the dough rises, work it a little and start making the buñuelos. You take portions of dough, with your hands wet with water, and open them up from the centre, like rolls, shaping buñuelos about six centimetres in size. Put them in a frying pan with abundant, very hot oil. When they are done on one side, turn them over, until they are golden and they increase in size. When they are ready, take them out and sprinkle sugar on immediately so they absorb it well.