Welcome to our culinary post! Today, we dive into the rich and diverse cuisine of Málaga, a culinary gem on the Costa del Sol. This region is not only famous for its Mediterranean climate and beautiful beaches but also for its delicious local gastronomy. Here we share three traditional Málaga recipes that capture the essence of the region: ajoblanco, sardine skewers, and gazpacho.

Ajoblanco

Ingredients:

  • 200 grams of peeled raw almonds
  • 2 garlic cloves
  • 150 grams of white bread (preferably from the previous day)
  • 1 liter of cold water
  • 100 ml of extra virgin olive oil
  • 30 ml of Jerez vinegar
  • Salt to taste
  • White grapes for garnish

Preparation:

  1. Soak the bread in water until well soaked. Then, drain and set aside.
  2. In a food processor, grind the almonds together with the garlic until a fine paste is obtained.
  3. Add the soaked bread and continue grinding until a homogeneous mixture is achieved.
  4. Gradually incorporate the olive oil while continuing to blend to emulsify the mixture.
  5. Add the vinegar and salt to taste.
  6. Finally, gradually add the cold water until the desired consistency is achieved.
  7. Chill in the refrigerator for at least 2 hours before serving.
  8. Serve well chilled, garnished with white grapes.

Sardine Skewers

Ingredients:

  • 12 fresh sardines
  • Coarse salt
  • Cane sticks (or metal skewers)

Preparation:

  1. Clean the sardines, removing the scales and guts but leaving the head and tail intact.
  2. Skewer the sardines on the cane sticks so they are well secured.
  3. Sprinkle the sardines with coarse salt.
  4. Prepare a charcoal grill (or barbecue) and, when the coals are very hot, place the sardine skewers near the fire.
  5. Cook the sardines for about 3-4 minutes on each side, until golden and crispy on the outside.
  6. Serve immediately, accompanied by a slice of lemon.

Gazpacho

Ingredients:

  • 1 kg of ripe tomatoes
  • 1 green pepper
  • 1 cucumber
  • 1 garlic clove
  • 1 piece of white bread (from the previous day)
  • 100 ml of extra virgin olive oil
  • 30 ml of wine vinegar
  • Salt to taste
  • Cold water

Preparation:

  1. Wash the tomatoes, green pepper, and cucumber thoroughly. Peel the cucumber and cut the vegetables into large pieces.
  2. In a food processor, blend the tomatoes, green pepper, cucumber, and garlic until you get a smooth mixture.
  3. Add the white bread, previously soaked in water and drained, and continue blending.
  4. Incorporate the olive oil and vinegar, and adjust the salt to taste.
  5. If the mixture is too thick, add a bit of cold water until you achieve the desired consistency.
  6. Strain the gazpacho through a sieve to remove the skins and seeds if you prefer a smoother texture.
  7. Chill in the refrigerator for at least 2 hours before serving.
  8. Serve well chilled, garnished with small pieces of cucumber, green pepper, and tomato.

These recipes are just a sample of the rich culinary tradition of Málaga. By preparing and enjoying these dishes, you not only savor a delicious meal but also connect with the culture and history of this wonderful region. Bon appétit and until the next culinary adventure!

We hope you feel inspired to prepare these recipes and share your experiences with us. We would love to hear how they turned out and any variations you made to suit your personal taste!