Al-Andalus to the New World
Nine historical Spanish recipes rebuilt for a modern pass: hibiscus and anise refreshment, carob marinated red shrimp, black recado with pigeon.
Paco Morales
Chef & Owner, Noor · Córdoba
No payment due now. Every masterclass, 50,000+ recipes, 1,500+ chefs.
What you'll learn
9 Lessons, 39 min total
- FREE
Introduction
- FREE
#1 Achiote, Hibiscus Flower, and Anise Refreshment
- FREE
#2 Codfish Silky Dairy with Grilled Lettuce and Egg Yolk
- FREE
#3 Carob Marinated Red Shrimp with Garum Mayonnaise
- FREE
#4 Kefir Snow with Cucumber Marinated Oyster
- PRO
#5 Black Recado with Roasted Pigeon, Cocoa, and Pâté
- PRO
#6 Almond Curd with Bonito and Cocoa
- PRO
#7 Kalamata Olive Ice Cream with Mango and Coconut
- PRO
#8 Beef Tartare with Pine Nut Cream and Polenta Gnocchi
- PRO
#9 Interpretation and seasons of Al-Andalus cuisine at Noor
About this course
Nine historical Spanish recipes, rebuilt for a modern pass. An achiote, hibiscus flower and anise refreshment. Carob marinated red shrimp with garum mayonnaise. Kefir snow with cucumber marinated oyster. Black recado with roasted pigeon, cocoa and pâté. Kalamata olive ice cream with mango and coconut. Beef tartare with pine nut cream and polenta gnocchi.
Al-Andalus ran eight centuries and its flavours changed across them, and Paco Morales works that timeline rather than flattening it. Pine nuts, saffron, almond and carob are still Iberian staples, so they anchor the early end. The late end already carries the New World: achiote and cocoa arrive, and the pairings shift with them.
You finish able to read an old recipe as a structure worth testing instead of a curiosity, and to put the result on a menu people order from. The closing lesson shows how Noor turns that reading into a season. The same New World pantry sits under Santiago Lastra's masa class.
"Al-Andalus gave us techniques we're still rediscovering today."
Paco Morales · DNA Vitalizer @ Noor
Lessons
9
Video
39 min HD
Recipes
10
Level
Audio
Spanish (VO)
Subtitles
English, German, Spanish, Italian, French
At the end of this course you will be able to
Build an achiote, hibiscus and anise refreshment that opens a tasting menu.
Marinate red shrimp in carob and balance it with a sharp garum mayonnaise.
Cook a black recado for roasted pigeon and finish it with cocoa and pâté.
Churn a kalamata olive ice cream and serve it with mango and toasted coconut.
Historical recipes today, masa tomorrow.
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Meet your instructor
Paco Morales
Chef & Owner, Noor, Córdoba · Third star in 2024 · trained at El Bulli
Paco Morales runs Noor in Córdoba, the city he is from, which took a third star in 2024. He grew up around his family's chicken rotisserie, spent part of his teens making pizzas, and trained at El Bulli before opening his own kitchen.
Ferran Adrià has called him one of the most exciting chefs working today. His cooking rebuilds the aromas of Al-Andalus in a modern register, and in this class he takes nine of those dishes apart, closing on how Noor turns the period into a season.
What chefs say
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Markus
Who is this course for?
New to these flavors or steeped in them
First-time and well read cooks who want old Iberian dishes rebuilt with technique they can use now.
A menu with a story you can tell
Almond curd, carob marinade and black recado, cooks who want the method behind each reconstruction.
Anyone drawn to cooking with a past
Achiote, hibiscus, saffron and pine nuts, chefs who want Al-Andalus flavours on a plate that reads modern.
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Secret Recipes: from Al-Andalus to the New World · Paco Morales
