Prawns, clams, razor clams, coquinas, fine shells, octopus, and other delicacies from the Alboran Sea
Málaga has been linked to the Mediterranean for centuries through the products it extracts from it. In addition to an important repertoire of fish, the Costa del Sol is known for having species of shellfish, mollusks and cephalopods highly valued by those who visit the province of Malaga every year. Prawns, crayfish, clams, coquinas, mussels, razor clams and fine shells are some of the species that are caught in the waters of the Alboran Sea. Within the range of Malaga seafood, the Malaga prawn stands out especially, a crustacean highly in demand in beach bars and seafood restaurants in the province. It is a smaller seafood than others from the Atlantic, which is highly valued for being cooked. Along with the shrimp, another highly demanded crustacean is the crayfish. Among mollusks, Málaga can boast of being the province that best works with thin shells. In fact, it is a bivalve almost exclusive to Malaga restaurant establishments, despite the fact that it occurs to a greater or lesser extent throughout the Spanish Mediterranean. Also very peculiar is the presence of the razor clam, a mollusk with an elongated shell that is increasingly consumed. Among the bivalves, the coquinas and the Malaga clams also stand out especially. These are differentiated from others by their smaller size, the lighter color of their shell and their intense flavor. Along with these shellfish and mollusks, the octopus stands out especially, which on the coasts of Malaga is usually captured with the art of trawling or the alcatruz. The province's recipe book is full of references to Malaga seafood. Many of them are prepared in a simple way, grilled or cooked, as is the case with prawns, mussels, and razor clams (garlic and parsley are also usually added). There are even some that can be consumed raw, such as concha thin. Of course, seasoned with a little lemon and pepper. Clams and coquinas are usually prepared more carefully. With the former, clams are made Malagueña or Marenga style (with white wine, olive oil, garlic and parsley). Potatoes with escandalillo or noodle casserole are also very popular, which, in addition to clams, usually include Malaga prawns. The octopus, for its part, can be prepared fried, in pipirrana or even in stews accompanying beans or chickpeas.
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