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Tel.: + 34 952 21 39 32
         + 34 952 22 79 48
Fax: + 34 952 21 07 99
Timetable: from Mo to Fr
10 am to 5:30 pm
Secretaries speak English, German, French, and Spanish
info@instituto-picasso.com
Skype: instituto.picasso

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Typical recipes

Sangría ( 8 persons):

- 3 litres of red wine.
- 1 litre of lemonade (refreshing lemon drink).
- 1 glass of brandy (cognac).
- 1 glass of liqueur (Tía María, Cointreau, 43 ...).
- 2 peaches.
- 1 apple.
- 1 orange.
- 1 lemon.
- 1 chunk of cinnamon.
- sugar.

You wash all the fruit and cut it in chunks. Add the wine and leave it for some hours so that the wine absorbs the flavour of the fruit. Add theother drinks, mix all very well and cool it. To be served with ice-cubes and some of the fruit chunks.

 Spanish potatoe omelett (6 persons) ‘Tortilla española’:

- 8 eggs.
- 1 kg potatoes.

You peel and wash the potatoes. Cut the potatoes in small chunks and frie them in plenty of oil. Once they are fried, take them out of the oil and guard them. In the meantime, beat the eggs mixing the yolk and white very well. Then add the potatoes, and mix well, too.

Cover the ground of a frying pan with 3 tablespoons of oil. When heated, pour in the mixture of eggs and potatoes, keep on small heat and avoid that the omelett sticks to the pan.

Put a big plate or lid on the pan that covers it entirely, turn the omelett, and give it into the pan and bake theother side after having added a tablespoon of oil to avoid sticking.

It can be served with mayonnaise.
   
Gazpacho ( 6 or 8 persons):

- 1,5 kg of ripe tomatoes.
- 1 small cucumber.
- 1 small green pepper.
- 1 small cup of olive oil.
- 2 or 3 cloves of garlic.
- dry bread soaked in water.

You peel the tomatoes and take off the seeds. Cut them in chunks. Put the tomatoes, the peeled cucumber, the pepper without seeds and the cloves, all cut in pieces in the electric mixer. Add oil, a bit salt and a teaspoon of vinegar. All has to be well mixed and passed through a compote mill. Add some cold water to thin out the ‘gazpacho’. To be served with tiny chunks of raw vegetable, each on a different plate. You can also accompany it with ham or hard boiled eggs, also cut in chunks. 

Plain paella:

- 200 grs of cleaned monkfish cut into slices.
- 200 grs peeled prawns.
- 200 grs. clams.
- 8 king-size prawns.
- Fish consommé.
- Salt.
- Parsil.
- 400 grs rice.
- 1 onion cut into tiny chunks.
- 1 carrot cut into tiny chunks.
- 1 green pepper cut into tiny chunks.
- 1 tomato cut into tiny chunks.
- 2 cloves of garlic cut into tiny chunks.

Fry and stir the sliced vegetables in the paella pan for 5 minutes. When it is well heated, add the fish, the prawns and clams. Heat them well and put in the rice. Stir and add the fish consommé.

Taste for the salt, and when it starts to boil, put the king-size prawns on top, and let boil on low heat for 15 minutes until it is done.