The gastronomic traditions of Águilas

Red prawns, amberjack and mullet take pride of place with locally grown vegetables in the gastronomy of Águilas

The gastronomic and culinary traditions of Águilas have a long history and have produced a wide variety of flavours, based on products harvested form the fertile crop land and the sea.

The tendency is towards the use of many spices, no doubt due in part to the heritage left by the Moors in south-eastern Spain many centuries ago, especially in terms of desserts.

It is generally agreed that the stars of the show in a typical Águilas kitchen are the locally caught red mullet, greater amberjack and red prawns and the tomatoes and capers cultivated in the area, and also worth a mention are the meat products, some of which vary from those which are typical of the Region of Murcia: these include onion morcilla and the locally made sausages and “longaniza” spicy sausages.

The gourmet visitor will no doubt enjoy tasting dishes such as “caldo de pescado” (fish consommé), “los escabeches” (various preserves in vinegar), octopus salad, arroz a banda and many more.

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