Gastronomy in Malaga
The typical cuisine of Malaga is like throughout Andalusia, light, healthy and always prepared with fresh Mediterranean ingredients. The use of olive oil for cooking in Andalusia has proven to decrease the possibility of heart diseases, improve the blood circulation and digestion and the oil as well is rich in vitamins (A, D, E, K).
Being a costal province has made a great influence in the cuisine of Malaga, which includes a great variety of seafood. Some of the most typical dishes are Shrimps in all variations, roasted or boiled, fried fish (Pescaito Frito), Chanquetes (a small fish in the anchovy family) and boquerones in vinagre (also a small fish which has been marinated in vinegar for a day).
Apart from seafood Malaga and the rest of Andalusia are probably most known for the cold vegetal soup Gaspacho (for recipe see below). Gaspacho is a very refreshing dish mainly served during the summer and is made by fresh blended vegetables.
It is also possible to find meat dishes of a good quality in Malaga. Especially the many variations of chicken are worth to try and specialities as Rabo de Toro (bull's tail) can also be recommended.
Ingredients: 8 Tomatoes
2 Small Cucumbers
1 Clove of Garlic
2 Green Peppers
3 Spoons Olive Oil Vinegar, salt, pepper and water.
Apart from the above ingredients you need a blender.
To prepare a good Gaspacho is a simple and quick job. First Clean and part the vegetables. Then puree all ingredients in a blender for about 5-10 minutes. Strain, discarding any vegetable pieces that did not puree fully. The Gaspacho is served best cold.