The Sardine Skewers is a typical dish of the Costa del Sol, often enjoyed at any of the beachside chiringuitos.
It consists of 5 or 6 sardines that are “spiked” or skewered on a cane to be grilled over an open flame. The sardines are simply seasoned with coarse salt and a bit of oil for flavor. They can also be cooked with oil, parsley, garlic, and salt, or even interspersed in a clay pot with slices of tomato and onion, known as “sardinas a la teja” (sardines on the tile).
Origin
The origins of this dish date back to the 19th century when Málaga thrived on fishing. In El Palo, now a neighborhood of Málaga city, it was a fishing village experiencing economic growth, where the locals consumed the fish they caught, and sardines were very affordable at the time.
Miguel Martínez Soler, known as “Migué de las Sardinas,” is considered the founder of skewering sardines. He opened his bar “La Gran Parada,” which is also credited with the creation of the chiringuitos. It is said that King Alfonso XII visited this bar, which boosted its popularity, and Miguel served him his famous espetos. The king’s recommendation was to eat the sardines “with your fingers” instead of using utensils.
Peculiarities
The secret lies in knowing when to eat the best espetos. It’s commonly said that you should enjoy them in the months without the letter “r” (May, June, July, and August). While they are available year-round, the taste can vary outside of these months.
