Irresistible aromas

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.

adobo
Ingredients
  • 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
Elaboration

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.
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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.
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Drain well, bathe with flour and fry in plenty of olive oil in a pan and that’s it!  Serve hot.
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Serve with capers or olives and breadcrumbs.

Interesting restaurants

Taberna Chani

C/ Espinosa y Cárcel, 43

954 66 38 09

Cervecería Huracán

Avda. de Alemania, locaL 7C (Los Bermejales)

954 61 05 43

Eslava

C/ Eslava, 3

954 906 568

Blanco Cerrillo

C/ José de Velilla, 1

954 35 10 08

La Pastora

C/ Muñoz León, s/n

954 37 10 87

La Alicantina

Plaza Salvador,2

954 22 61 22

Freiduría Puerta de la Carne

C/ Santa María la Blanca, 36 (Puerta de la Carne)

954 42 27 59

Bodega Góngora

C/ Albareda, 5

954 22 11 19

Casablanca

Adolfo Rodríguez Jurado, 12

954 22 41 14

Restaurante La Moneda

C/ Almirantazgo, 4

954 22 36 42

Freiduría El Arenal

C/ Arfe, 8

954 22 20 18

Barbiana

C/ Albareda, 11

954 21 12 39