Soupy Seafood Rice
The soupy version of Málaga rice is the result of it being a seafaring city, characterised by its variety. Shellfish and fish make up a stew that tempts even those not so fond of rice, is the delight of rice lovers in all its varieties, and seduces the public in general.
Fried fish is an ancient gastronomic tradition. It is said that in Sephardic Jewish cuisine fried fish was eaten with vinaigrette, while in the Almohade al-Andalus period fish was not only fried …but also marinated.
According to experts in local gastronomy, one cannot leave Málaga without having tasted “amoragás” skewered sardines (amoragás meaning juicy on the inside and not burned). Accompanied by roasted peppers, or chopped tomato with garlic, grilled skewered sardines are pure seafaring tradition....