The cuisine in Águilas is deeply rooted in its coastal location, with seafood playing a central role in many local dishes. One of the city’s most famous dishes is “caldero,” a traditional rice dish cooked with fish and flavored with garlic and ñora peppers. Visitors can enjoy fresh seafood in the many local restaurants, with specialties such as grilled octopus, sardines, and red prawns.
Other regional dishes include “empanadas de atún” (tuna pastries) and “migas,” a dish made from fried breadcrumbs, often served with chorizo or fish. The fertile agricultural surroundings also contribute to the city’s cuisine, with fresh vegetables and fruits frequently used in meals.
For those with a sweet tooth, Águilas offers traditional desserts such as “tocino de cielo,” a rich egg yolk and sugar dessert, and “paparajotes,” fried lemon leaves dusted with sugar and cinnamon. The local markets and food festivals provide excellent opportunities to sample these flavors.