Recipe Book



  • 1 kg of fat snails.
  • 1 bay leaf.
  • Salt.
  • Oil.
  • Parsley.
  • 1 orange peel.
  • 1 Onion.
  • 4 cloves of garlic.
  • Peppermint.
  • Cumin.
  • 100 grams Serrano Ham.
  • Ground black pepper.
  • 2 liters of water.

1 The snails are cleaned well with salt and vinegar. They are put in a bowl on the fire with the water, they are allowed to boil and with the skimmer the surface of everything white that the snails release is cleaned.
2 Then add the bay leaf, salt, a drizzle of oil, chopped parsley, orange peel, chopped tomatoes, chopped green pepper, chopped onion, peppermint, cumin, chopped garlic, serrano ham and a pinch of ground pepper.
3 Let everything boil for approximately 45 minutes until it reduces everything to ¼ part. The sauce should be thick.

Note: this recipe is typical of mid-May, the “San Isicio” patron holiday, in which the shells of the snails consumed are used to make the “Conch shells”.
Drawings made with the shell of the snail full of oil and a wick that once lit, at dusk serve to decorate the streets at the step of the procession of the saint. The «snail cups» are very famous in the region, a very similar recipe in which snails are eaten, in this case small, and the normally spicy broth is drunk. They serve as a cover in the bars.



  • 1 kg of patatos.
  • 4 dried red peppers
  • 100 grams Salted cod.
  • Split olives (red or black).
  • ½ onion
  • Olive oil.
  • Salt


  1. The potatoes are peeled and cooked with the dried peppers and salt. Once cooked,everithing is passed through the pasapurés taking care of the color of the pepper.
  2. Chop the small onion, olives and cod and add it, it is stirring very well so that everything is well mixed. If the dough has become very dry, we put some broth having cooked the potatoes with the dried peppers.
  3. Finally, at the time of use we add the oil and decorate with the hard-boiled egg.

Note: in some places of the region garlic, spicy and cumin are used, in others such as Quesada or Villacarrilo it is called Pipirrana, adding other ingredients, in Pozo Alcón “Potato Garlic”. A similar recipe from the sierra is called «atascaburras».

It is usually consumed made overnight in cold. If you leave more days you can add seasonal pieces of natural tomato at the time of consumption. The tradition of the area says that if Rin-Ran is done it will «rain», (it must have happened at another time …).

Madroño Liquor


  • 1 liter of dried brandy.
  • 400 grs. of sugar.
  • A lemon rind
  • 300 grams of mature strawberry trees.
  • 3 nails
  • 1 stem of savory or mountain pulley


  1. Mix all ingredients in a tightly sealed container. Let macerate about six months approximately. It is convenient to remove every fifteen days.
  2. This recipe, with some minor modification, serves to prepare other liquors, for example, blackberries.

Game meat marinated in orza


  • 2 kg of bushmeat; fallow deer, deer, wild boar, etc.
  • Ground and ground pepper.
  • Oregano or thyme.
  • 1 lemon in pieces.
  • 2 bay leaves
  • 10 gr. Sweet paprika
  • ¼ of «Esparteña» wine or 1 dl of vinegar.
  • 5 cloves of garlic cut in half.
  • Chopped parsley.
  • Salt.


  1. Chop the meat into regular pieces.
  2. Put the meat with the spices and the wine or vinegar, starting with the salt.
  3. Let macerate for 12 to 48 hours depending on the piece and its size.
  4. «Marear» the meat in abundant oil and preserve in orzas covered with the oil.

Note: Orza; clay container of variable capacity and shape that was used for oil, preserves, marinades, slaughter, etc.

In some areas pork lard was added to the sofrito, which increased the conservation capacity in the orza by solidifying the fat more.

Reapers Gazpacho


  • 1 l. of water.
  • A cucumber.
  • 6 tablespoons oil
  • 3 tablespoons vinegar
  • Salt.
  • Oregano.


  1. Put the cucumber cut into pieces in a suitable container, add the oil, vinegar, water and salt to everyone’s taste.
  2. Once the gazpacho is made, oregano is thrown over it.
  3. Serve cold.

Note: In some places a mashed garlic and cumin is added. As we can see it is the base of the gazpacho but without the tomato and with the addition of oregano, to make easier its transport and conservation in the field. It is a natural isotonic drink, which allows the worker to recover lost liquids and mineral salts with sweat.



  • 1 kg of tomatoes.
  • 2 green peppers.
  • 3 cloves of garlic.
  • Cumin grains (optional).
  • Salt.
  • 1 dl. of oil.
  • Vinegar.


  1. In a casserole, put the tomatoes and a small sliced ​​green pepper.
  2. Garlic cloves and two or three cumin grains are crushed in the mortar, mixed with tomatoes and pepper, oil and salt are added.

Note: In some towns like Quesada it is called Gypsy Salad. It is spread throughout the province, and is in modern terms a variant of gazpacho. The use of dornajo, a bowl made of olive wood, in which garlic is not added, is striking in its association with the province of Jaén.

«Guiscanos» Sauce


  • 400 gr. of «guíscanos»
  • 1 large onion.
  • 1 ripe tomato.
  • 2 or 3 cloves of garlic.
  • 1 dry red pepper.
  • Pepper and parsley.
  • Cumin.
  • 1 chopped.
  • 1.5 dl. Of olive oil.
  • Salt to taste.


  1. The «guíscanos» are cleaned very well so that they have no soil and chopped..
  2. Apart the sauce is prepared.
  3. Put the olive oil in a pan, fry the red pepper and remove.
  4. Next, stir fry with the onion and tomato.
  5. When it is half fried, the «guíscanos» are added.
  6. In the mortar, the fried pepper, parsley, garlic, cumin, croutons and pepper are «ground», added to the pan with the «guíscanos» and let everything cook until well done.

Note: it is one of the most used ingredients in the season, it is also very widespread to make cooked «guíscanos», «dizzy», with tomato, etc. Traditionally they are added to roasts, rice, beans and recipes such as Talarines and Ajoharina.

Pickled trout


  • 2 serving trout.
  • 1 dl. Wine vinegar.
  • ¼ l. of oil.
  • 3 garlic.
  • 1 onion.
  • 1 bay leaf.
  • Thyme, peppercorns.
  • Flour to flour.
  • 1dl of water.
  • Salt


  1. Seasoning, flouring and frying the trout without passing it, can be done with trout cut in two.
  2. Put them carefully in a clay pot.
  3. In another bowl, brown the garlic and saute the onion cut in julienne, add bay leaf, thyme, pepper.
  4. Also add vinegar and water if necessary, taking into account that if it is to conserve water should not be added.
  5. Boil and empty over the trout, cook with the trout a few minutes without overcooking.
  6. Let stand 24 hours and eat warm.

Note: the best result is obtained with common trout.



  • 1 onion.
  • 1 green pepper.
  • 1/2 kg of tomatoes.
  • 1 kg of potatoes.
  • 200 gr. of «guíscanos»
  • 100 gr. of «beans» (green beans)
  • 200 gr. desalted cod.
  • 3 garlic cloves.
  • 2 dried red peppers.
  • Cumin.
  • 1.5 liters of water.
  • 200 gr. Of flour.


  1. In a large pan or casserole, put the onion, tomato, pepper, «guíscanos», «habicholones», potatoes in large and irregular pieces and cod, sauté everything by adding it according to its hardness.
  2. Garlic and dry red pepper are fried in a separate pan, once fried, everything is crushed in the mortar with cumin.
  3. Once all the ingredients are «dizzy» the mortar is thrown, the water is added and a little spicy can be added.
  4. When it has boiled for a while, flour is sprinkled, sprinkled without stopping to move so that lumps do not come out (it can also be added in the sauce), it must be done over medium heat.
  5. It is removed from the fire when it has the appropriate thickness, taking into account that when it is removed from the heat it thickens a bit, so the amount of flour is indicative.

Note: As in most recipes of traditional cuisine the ingredients depend on stocks, in the case of Ajoharina, sometimes it was done only with potatoes and mashed potatoes or with some game, if any, replacing the cod for, especially rabbit.

In Quesada it is called Ajuharina.

Talarines o Andrajos

The Andrajos are another typical dish of the mountain cuisine that is characterized by the modesty of its ingredients and the exquisite taste. It owes its name to the particular way of splitting flour cakes to tatters. In some places they are called harapos or jarapos.


  • 150 ml of virgin olive oil D.O. Sierra de Cazorla
  • 3/4 Kg. Of rabbit, hare or ribs.
  • 1/2 kg of potatoes
  • 1 onion.
  • 1 dried red pepper
  • 4 cloves of garlic.
  • 1 small tomato, 1 teaspoon sweet paprika.
  • Fresh peppermint.
  • Dried peppermint.
  • Laurel.

For the cake

  • 1 glass and 1/2 of water
  • Flour (the one that admits)
  • Salt.


  1. Fry the potatoes (cut into squares), chopped onion, pepper, chopped garlic, tomato, bay leaf and meat. When everything is fried, add the paprika and water (try not to fall short) and let it cook until the potatoes are tender.
  2. When it is boiling, the fresh peppermint and the cakes that we have previously kneaded are added, trying to leave an interval between each piece so that they do not stick to each other (those that are needed are added until we see that they are thick). Finally the dried peppermint is added and it is finished cooking.
  3. In a bowl put the glass and a half of water and salt, then the flour is added until we get a regular dough of hard. Then we will extend it with the roller until it is thin as a kind of cloth.
  4. With part of this dough we will make a fried cakes that we will then sprinkle with sugar or honey; This way we will have the dessert solved.

Cod onions


  • 1 kg Salted cod.
  • 1 onion.
  • 1 clove garlic.
  • Parsley.
  • Saffron in strand.
  • Peppercorns.
  • Flour.
  • 2.5 dl. of water.


  1. Desalinate the cod cut into regular pieces.
  2. Fry the floured cod in the same oil, leaving the right amount.
  3. Sauté the onion cut in julienne a little.
  4. Put the cod, onion and peppercorns in a layered clay pot.
  5. Cover with water, add the garlic, parsley and saffron mash.
  6. Let cook by moving the casserole until it is ready.

Note: other recipes widely used in the region with cod are; fried cod, cod with tomato and garlic cod in Pozo Alcón.

River crabs in spicy sauce


  • 1 kg of river crabs.
  • 2 cloves of garlic.
  • 1 small onion.
  • 1.5 kg Crushed tomato.
  • 2 chillies or cayenne.
  • Salt.


  1. Boil crabs in salted water, very short.
  2. Apart make a sauce with garlic, onion, tomato and chilli.
  3. Add the crabs and cook for 5 to 10 minutes.

Note: In Coto Ríos they were also cooked with spicy. It was used until its disappearance, the native crab, with more meat and flavor than we currently find, the American crab.


The mistela is a liquor that is known in much of Spain and Italy with the name of «resoli» or «rosoli». In the Segura mountain range, it is a drink that is not lacking in almost any house, since it is digestive and not very alcoholic; It is the first thing that is offered when a visit arrives.


  • 1 liter of strong brandy (you can use «carrasqueño»).
  • 3 cinnamon sticks
  • 50 grams of matalahúga
  • 2 dried orange shells
  • 1/2 liter of coffee
  • 3/4 kg of sugar.


  1. In a liter and a half of water the 2 orange peels, the matalahúga and the cinnamon are cooked, and then it is strained and the sugar that has previously been roasted is added, then it is allowed to cool.
  2. When the cooking is cold you add the coffee and the brandy, remove it and taste it.

Note: Do not add all the brandy at once, go testing and adding until it is to your liking.


This is another of the sweets that by tradition is associated with Easter week.


  • 2 eggs
  • 4 water shells
  • Candeal flour (the one that admits)
  • 1 glass of sugar or honey (or both together)
  • 1 slice of cinnamon, dried orange peel
  • 1/2 liter of virgin olive oil (for frying)
  • Some grains of matalahúga
  • Saffron in strand.


  1. To make the dough, beat the eggs and add the water and flour until there is a dough similar to the batter. Then they fry in the pan, throwing them with a spoon to make tangled strands, and fry; then they start to drain.
  2. In a saucepan we put toast the sugar and / or honey. Then we add water, orange peel, cinnamon stick and matahúga and let it boil for 1/4 hour. Then the broth is strained and saffron hairs are ground; they finally get tangled up.

Note: If the tangles are left to spend the next day it is convenient to remove the orange peel after a few hours.