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Cádiz, Andalusia Techniques

2 techniques from Cádiz, Andalusia cuisine

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Cádiz, Andalusia
Cazón en adobo: marinated dogfish
Cádiz, Andalusia
Cádiz's most beloved street food — small cubes of dogfish (cazón, Mustelus mustelus) marinated overnight in a paste of vinegar, garlic, cumin, oregano, pimentón, and salt, then dredged in flour and fried in olive oil. The adobo marinade tenderises the fish, infuses it with the spice blend, and the slight acidity of the vinegar prevents any fishy smell during frying. The adobo preparation — from the same Arabic root as the word 'adobe' — is one of the most direct expressions of Moorish culinary technique in modern Andalusian cooking: the spice-vinegar marinade for preservation and flavour is documented in the earliest Andalusian cookbooks.
Andalusian — Fried Seafood →
Tortillitas de camarones
Cádiz, Andalusia
The shrimp fritters of Cádiz — the thinnest, laciest, most impossibly crisp fried food in Spain. A batter of chickpea flour, wheat flour, and very cold sparkling water barely coats tiny live camarones (baby shrimp or small raw prawns) and is dropped in spoons into very hot olive oil. The result should be almost transparent in places, lacy at the edges, with the shrimp clearly visible through the batter. The key is the opposite of most frying technique: maximum water content in the batter, maximum heat in the oil, maximum speed. The batter does not cook through — it crisps at the edges while the interior barely sets. These are among the most technically demanding of all tapas.
Andalusian — Fried Seafood →