There are many different types of fish marinades in Sevillian cuisine: dogfish, anchovy, caella, albures, tarpon, blue shark... Although there is one in particular that is especially popular, the adobo marinade. An authentic local specialty with a long tradition, enjoyed by the Sevillians with fried fish, always made with expert hands and imagination. It is a light and festive topping with a lot of flavour and a delicious aroma during the frying process. A very suitable topping during the summer or on sunny days.
- 1 kg dogfish, chopped
- 1 glass of Jerez Sherry vinegar
- 2 cloves of garlic, peeled and whole
- 1 teaspoon sweet paprika
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 pinch salt
- Flour for frying
- Olive oil
In a mixing bowl or something similar, mix and mash the garlic, paprika, oregano, cumin and salt. Add the vinegar and pour everything into a larger container, adding a cup of water if you want a lighter flavour.
Add the pieces of dogfish and let marinade for at least 12 hours or more, covered with plastic in the refrigerator or another cool place.
Drain well, bathe with flour and fry in plenty of olive oil in a pan and that’s it! Serve hot.
Serve with capers or olives and breadcrumbs.