
Pollo a la Moruna: Spiced Chicken Stew From Ceuta’s Kitchens
Make pollo a la moruna, a Ceuta-style spiced chicken stew with almonds, raisins, and apricots. Includes marinating, browning, and serving tips.

Make pollo a la moruna, a Ceuta-style spiced chicken stew with almonds, raisins, and apricots. Includes marinating, browning, and serving tips.

Make papas con choco, a comforting Spanish cuttlefish and potato stew with a rich tomato-pepper sofrito. Includes practical tips and substitutions.

Make gazpachuelo, Málaga’s warm fish and potato soup finished with a silky mayonnaise emulsion. Includes step-by-step tips to keep it from splitting.

Make Ceuta-style cuscús with fluffy steamed semolina, tender lamb, vegetables, broth, raisins, and almonds. Includes a practical home steaming method.

Explore Ceuta’s traditional food, from estofado de melva and papas con choco to cuscús. Learn what shapes this Spanish–North African cuisine.

Make caballas a la moruna: mackerel fillets layered with a Ceuta-style tomato, onion, pepper, herb, and spice sofrito. Includes make-ahead tips.

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