Pescado en Adobo Andaluz (Andalusian Marinated Fish)

This dish is such a treat.  You marinate pieces of fish overnight in a spanish adobo, then flour and fry them the next day.  The smell of the kitchen when you are cooking this dish is sure to stir up appetites.

Ingredients:
500 g (1/2 lb) white fish (cod, whiting, etc)
teaspoon sweet paprika
1/4 cup white wine vinegar
1 teaspoon oregano
1 teaspoon cumin
1/2 teaspoon thyme
salt
water
oil

Clean the fish and cut into bite-sized pieces.  Place fish into a bowl and add the remaining ingredients.  Use water if the fish is not completely covered by the fish.  Marinate overnight.

The following day, remove the fish from the marinate, discard excess marinate.  Pat the fish pieces dry and roll in flour.  Deep-fry or pan-fry in oil until lightly browned.  Serve with lemon slices.

Espaguetis con Atun y Salsa de Tomate (Spaghetti with Tuna and Tomate Sauce)

This is a dish from a collection of recipes from Almonte, Andalucia, Spain.  It is a very simple dish, you can use store-bought tomato sauce, or make your own.

Ingredients:
400 gr. (1/2 lb) Spaghetti
can of tuna
can of tomato sauce (or homemade)
grated cheese
olive oil
4 cloves of garlic
bay leaf
ground nutmeg
salt and pepper

In a large pan, heat olive oil and saute garlic.  As soon as they start to turn golden, add cooked spaghetti, ground nutmeg, tuna (broken-up with a fork) salt and pepper.  Then add the tomato sauce and mix.

Serve with grated cheese and chopped parsley.  You can also put the finished product in a casserole and bake until crispy on top.