MÁLAGA FOOD NEWS: Celebrating Málaga´s Iconic Espeto
There are some things that seize summer time in Spain, the warmth, the busy seashores, the vacationers and the noise, however there’s one factor that affirms summer time has arrived and that’s Espeto. Whether or not you’re a native or on vacation, the scent of Espeto cooking over the olive wooden fires on the seashores epitomises Spain in the summertime.
The salty, smoky aroma in southern Spain can solely imply one factor: It’s espeto season.
The Espeto is a typical dish from Málaga and the Granada Coast in Southern Spain, and consists of skewering fish, historically sardines, on skinny lengthy rods, to roast over firewood on the seaside.
On at the present time in 2006, town of Malaga inaugurated a statue of the Espetero — an individual who makes the sardine skewers — to have a good time the normal job.
Espeto will get its title from the Spanish phrase Espetar, which implies “to skewer.” The snack’s origins date again to the late nineteenth century in Málaga, Spain. Espetos are solely eaten in months with out an “R” of their title and by no means on a Monday since there are not any fish markets on Mondays.
Right this moment, espeto stays a celebrated beach-side snack, however the prep work has moved to boats full of sand and wooden fires. Cooks place six sardines on a skewer, season them with salt, and grill them over an open wooden hearth for round six minutes. As soon as totally cooked, the golden sardines are drizzled in lemon juice. Sardines are extra plump in the course of the summer time months, which supplies them much more flavour.
