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Malaga 「マラガ」: Sunday tapas in "Pepa y Pepe" 「休日のランチ は ペパとペペの店だ。」

paella in pepa y pepe tapas bar in Malaga

A real tapa of real paella.

grilled calamari pepa y pepe tapas bar in Malaga

I am not a big fun of eating out, but I must acknowledge that this Sunday was like a trip back to childhood. Contrary to what many believe, paella is rarely eaten by Spanish. This is not something we have on daily basis, let alone something that we (meaning people on their 30s) know very well how to cook.

Paella is what mum used to spend Sunday morning on, just to make dad (and well, me too) happy. Now she goes to concerts, I eat my veggies and my father... Well, he learned that food is not everything in life.

mixed salad pepa y pepe tapas bar in Malaga

This traditional mixed salad is another classic, with canned tuna and yummy tomatoes. No sauce.

boquerones en vinagre in pepa y pepe tapas bar in Malaga

Last, but not least, my favorite thing ever: Anchovies in Vinager (boquerones en vinagre)

1. Take fresh anchovy fillets, clean them well and take away the spines.
2. Submerge them in a mixture 3:1 of vinegar and olive oil (it can be replaced by sunflower oil), already seasoned with garlic, parsley and salt, for two days (my mum's style).
ALT 2: Submerge them in a bath of salt and water for 3 hours and vinegar for 6 hours in fridge.
3. Drain the liquid and serve seasoned with minced garlic, olive oil and parsley.
The fillets slowly turn white as the vinegar reacts with the fish. This is really nice (and cheap) appetizer.

This place is very close to where we stay, a tapas institution in Malaga.

Pepa y Pepe [WEB]



theROOM said...

Comería boquerones en vinagre hasta aborrecerlos. He dicho.

Clau said...
This comment has been removed by the author.
Clau said...

That makes 2 of us...

Vicente Vázquez said...

Conoces el Restaurante El Tintero? En la. Playa del Dedo, Málaga. De pequeño solía ir con mis padres, lo más característico es que pesar de no dejar de ser un chiringuito playero con tintes (nunca mejor dicho) de restaurante, en la hora punta van subastando los platos en alto hasta que el comensal decida con cual se queda. Luego cuentan los platos que tienes en la mesa y cobran. Antes, cuando el suelo era la arena de playa, los más "listos" escondían los platos en la arena para descontarlos de la cuenta. La última vez que fui a comer allí el verano pasado, después de una travesía a nado en esa playa, ya el suelo estaba asfaltado.
Buena semana! Bien por el coche!

Clau said...

Me lo apunto!!! Nos vais recomendando tantos sitios... Que no damos abasto XD

Vicente Vázquez said...

Más info aquí, en su web: http://www.restauranteeltintero.com/puerto/index.htm ☺️

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