Welcome to Paulina Cocina! Once again we travel to the Andalusian coasts to surprise you with a delicious and very typical recipe from the region: They were afraid of himalso know as cazón in adobo.
This dish fuses flavors and textures, being a representative sample of the rich gastronomic tradition of southern Spain. In this note, we immerse ourselves in the fascinating world of bienmesabe, discovering its origins, its preparation and an easy recipe to prepare it at home.
He they were afraid or dogfish in adobo is a dish or tapa of Andalusian origin that combines two essential elements: dogfish, a type of small and tasty shark, and Andalusian adobo, a marinade loaded with flavor.
The term “beenmessabe” It derives from the Arabic expression “bismillah,” which means “in the name of God,” which gives us a clue about its rich historical legacy in the region. This preparation has become an emblem of the culinary culture of southern Spain and is served in many restaurants and beach bars.
The origin of Andalusian bienmesabe
The history of the bienmesabe recipe It dates back to ancient times, where the meeting of cultures left an indelible mark on Andalusian cuisine. The arrival of the Arabs to the Iberian Peninsula in the 8th century brought with it new culinary techniques and exotic flavors.
It was then that adobo was established as a popular way to preserve and season food, initially being used for meat. With the passage of time, dogfish, an abundant fish on the Andalusian coast, became the protagonist of this recipe, due to its firm meat and unmistakable flavor.
The combination of the Andalusian adobo with the dogfish gave rise to the they were afraida preparation that quickly gained popularity throughout the region and was passed down from generation to generation.
You may also be interested in preparing the Stuffed baked dogfish!
The Andalusian adobo: tradition and history
He andalusian pickles It is one of the cornerstones of the region’s cuisine, and its history is intertwined with that of other cultures that left their mark on the peninsula. This marinating technique consists of submerging food in a mixture of liquids and spices for a certain time, with the aim of enhancing the flavor, tenderizing and preserving the ingredients.
This marinade stands out for its use of vinegar as a key ingredient, which gives it its distinctive acidic flavor. In addition to dogfish, Andalusian adobo is used in other preparations, such as chicken, pork and even eggplants. Its popularity transcends borders, and it is a widely recognized technique in Spanish cuisine.
What is special about the fish bienmesabe recipe?
What makes the cazón recipe in adobo What makes it so special is the harmonious mix of flavors and the tender texture of the marinated fish. The recipe highlights the freshness and quality of the dogfish, which is bathed in a marinade based on vinegar, garlic, oregano, paprika and other spices.
This combination of ingredients enhances the natural flavor of the fish, while the marinating process makes it juicier and more tender. He Andalusian dogfish It offers a feast of flavors in every bite: the acidity of vinegar, the smoky touch of paprika, the warmth of oregano and the power of garlic come together in an explosion of sensations on the palate.
4 tips for preparing Andalusian dogfish
- Dogfish selection: Choose fresh, quality dogfish. Its firm meat is ideal for marinade and guarantees a delicious result.
- Marinating time: Do not rush the marinating process. Let the dogfish marinate for at least two hours so that it absorbs all the flavors of the marinade.
- Control the temperature: Make sure to cook the Andalusian bienmesabe at the right temperature to obtain a tender and juicy texture.
- Accompaniments: Traditionally, the fish bienmesabe It is served with a few slices of lemon, or a good Homemade Mayonnaisewhich perfectly complements its flavor.
Ready, I gave you a lot of information, now let’s try this delight. See you next time!
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Yield: 4 portions
Preparation time: 2 and a half hours (including marinating time)
- 1 kg of dog in fillets
- 1 cup white wine vinegar
- 4 cloves of garlic, minced
- 1 teaspoon sweet paprika
- 1 teaspoon oregano
- Extra virgin olive oil
- Salt to taste
- Flour (to flour the dogfish)
How to make dogfish in adobo or bienmesabe
- In a large container, mix the vinegar, garlic, paprika, oregano, a pinch of salt and a splash of olive oil. This will be the marinade.
- Place the dogfish fillets in the marinade, making sure they are well covered. Cover the container with plastic wrap and let it rest in the refrigerator for at least two hours.
- After the marinating time has passed, remove the dogfish fillets from the marinade and drain them slightly. They can be cut into pieces to eat by hand, or leave the fillets large. Dredge the marinated pieces or fillets in flour.
- Heat a large skillet with olive oil over medium heat. When it is very hot, cook the fillets or pieces of dogfish until golden and tender. Once cooked, remove and place on absorbent paper to remove excess oil.
- Serve the bienmesabe or dogfish in marinade accompanied by a few slices of lemon, homemade mayonnaise or aioli.