Sun, heat and in the mood for adventure? Lace up your hiking boots and go for a cooling river walk. The Río Chíllar in Nerja is temporarily off-limits, but there are plenty of great alternatives. Less crowded, still wet feet.
Each province has its own trails to help you stay cool. Short or long, with or without swimming spots. Leave early, pack plenty of water and don’t forget sunscreen. In summer, streams can dry up—so check conditions before you go.
Spanish facts and news from Andalusia
Alcachofas a la gitana: Spanish tapas with a twist
Tired of the usual tapas lineup? These stuffed artichokes add color and character to your plate. Soft on the inside, full of flavor on the outside, with just the right amount of kick. Great for a summer lunch or as a cheerful starter for dinner.
What you’ll need
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6 artichokes
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2 green bell peppers
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2 red bell peppers
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2 peeled tomatoes
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Black olives
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1 garlic clove
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Fresh parsley
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Olive oil
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Vinegar (sherry vinegar works best)
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Salt
Let’s get cooking
Cleaning artichokes takes a bit of effort, but after that it’s smooth sailing. Trim the stems, scoop out the center so you can fill them later. Boil them in salted water, drain, and set aside.
Meanwhile, chop the peppers, tomatoes, and garlic. Sauté everything in some olive oil until soft. Add some chopped black olives for extra flavor. Let it all cool down a bit.
Make a quick vinaigrette: olive oil, a splash of sherry vinegar, a pinch of salt. That’s all it needs.
Fill the artichokes with the veggie mix, drizzle with vinaigrette, and top with chopped parsley.
Chill and serve
These artichokes taste best cold. Pop them in the fridge for a bit and then serve. Fresh, Spanish, and a little different.
(c) photo and source: canalcocina.es
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