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

La Pastora

C/ Muñoz León, s/n

954 37 10 87

Bodega Góngora

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Barbiana

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Eslava

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Freiduría El Arenal

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Taberna Chani

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Blanco Cerrillo

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La Alicantina

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Freiduría Puerta de la Carne

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Cervecería Huracán

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Casablanca

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Restaurante La Moneda

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954 22 36 42