2.  Within the Spanish diet we found the Mediterranean diet and the Atlantic diet, which are varied and balanced diets.  The Mediterranean Diet is a lifestyle, not just an eating pattern that combines local agricultural ingredients, recipes and cooking methods of each place, shared meals, but also celebrations and traditions.  Paella is one of the traditional Spanish main courses  The variety of the ingredients in this dish makes it a healthy and very deliciou s  There are several types of paella: meat paella (rice with rabbit or chicken) and then we have the seafood paella (fish and shellfish).

3. The Atlantic Diet gives prominence to seafood and vegetables, but it also includes carbohydrates, milk, olive oil and a moderate consumption of meat. Like its Mediterranean 'sister', the Atlantic diet helps to prevent heart diseases Some Atlantic recipes are 'Pulpo a la gallega' ( which has octopus, potatoes, onion...etc ) and 'Arroz de los 7 mares' (which has octopus,, small squids, prawns...etc)

4.  Some of the most typical meals from Baza are: -rice with ribs -gazpacho -gurupina -pumpkin stew gazpacho -colorao garlic -Saint Anton pot -rice with rabbit -Gurullos -Migas -Lentils

5.  Roast (‘Lata’):  In a baking dish meat (lamb, chicken or rabbit), thick cut chips, red tomato, a bay leaf, a dry match to pepper pieces, a few cloves of garlic, matches, crushed and whole pepper, coloring sets food, parsley, oil, wine and a little water.  It gets in the preheated oven until cooked.

6.  Potatoes with clams  Cut potatoes into thick hulls (to roast).  Put them into the pressure cooker and add some salt, a cup of chopped onion, a glass of chopped red tomato, a cup of oil, a glass of wine, a glass of water, a little pepper and a half kilo of clams and cook them for fifteen minutes.

7.  Gazpacho  1kg of red tomatoes  2 small cucumbers  1 slice of bread (optional)  2 cloves of garlic  1 pepper  250ml of olive oil  Vinegar  Salt  Water  First, blend in a mixer the peppers, tomatoes and cucumbers, sifting out any pieces of skin that remain. Then add the garlic, bread, and oil, with a splash of vinegar and a pinch of salt. Add water to taste. When everything is well mixed, put the gazpacho in the freezer and wait until it is very cold to serve in a cup or a glass.

8.  Patatas a lo pobre  1 kilo of potatoes  1 medium onion  1 large pepper  A pinch of ground cumin  Olive oil  Salt  Slice the potatoes and pepper. Pour some olive oil into a saucepan and heat. When it is hot, add the potatoes, the pepper and the onion (very finely chopped), then sprinkle the cumin and salt on top. Leave the saucepan covered, over a low heat, and stir from time to time. "Papas a lo pobre" ("Poor man's potatoes") are usually served as a starter, or to accompany meat and fish or eggs.

9.  Semana Santa, like any other festival, has its own special flavors and this is because traditionally Catholics are not supposed to eat meat.  The dishes sometimes vary depending on where part of Andalusia you are. However, the local "Menus of the Day" are usually full of fish and vegetables.  Some traditional dishes are:  The Andalucian Garbanzos con Bacalao (Chickpeas with Cod) stew,a vegetarian dish called Garbanzos with Spinach (which has a lot of garlic and is a wonderful tasty to spinach

10.  A famous dessert during Holy Week in Andalucia is ''arroz con leche'‘.  There are also the famous ''torrijas'‘ prepared at home or in the bakery, which are slices of bread dipped in egg, then soaked in wine or milk, fried and sweetened with sugar and sprinkled with cinnamon.  Another typical sweet at this time of year are the  ''pestiños''.