Cazón en Adobo
Dogfish marinated in a flavorful adobo sauce, then fried. A classic Andalusian tapa.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Cazón en Adobo reflects centuries of culinary exchange in Andalusia, Southern Spain. Influenced by Moorish traditions, the use of adobo marinades, involving spices like paprika and cumin, showcases a preference for preserving food while imparting rich flavors. The dish evolved from methods used to extend the shelf life of fish in a hot climate, becoming a staple tapa representing the region's blend of cultures.
Cazón en Adobo is an integral part of Andalusian culture, deeply connected to its culinary traditions and social life.
Tapas Culture
Cazón en Adobo is a quintessential tapa, meant to be shared and enjoyed with drinks, fostering social interaction in bars and restaurants. It embodies the relaxed and convivial atmosphere of Andalusian social life.
Regional Identity
The dish is strongly associated with Andalusia, particularly coastal cities like Cádiz and Málaga. It is a symbol of the region's gastronomy and a source of local pride, often featured in regional festivals and culinary events.
Seafood Tradition
Reflecting Andalusia's strong connection to the sea, Cazón en Adobo showcases the local seafood and traditional preservation methods. It is a testament to the region's maritime history and the importance of fishing in its economy and culture.
Cazón en Adobo offers a complex flavor profile: tangy, spicy, and savory with a hint of the sea.
The adobo marinade typically consists of vinegar (often Sherry vinegar), paprika (pimentón), garlic, oregano, cumin, salt, and pepper. This infuses the dogfish (cazón) with a rich, earthy, and slightly spicy flavor. The subsequent frying in olive oil creates a crispy exterior that contrasts beautifully with the tender, flavorful interior. The taste is both refreshing and deeply satisfying, showcasing the quality of the ingredients.
Marinade Time
Allow the cazón to marinate for at least 2 hours, but preferably overnight, to fully absorb the flavors of the adobo. This ensures a deep and even seasoning throughout the fish.
Type of Vinegar
Sherry vinegar (vinagre de Jerez) is highly recommended for its distinct flavor, contributing to the authentic taste of the dish. Other vinegars can be used, but Sherry vinegar delivers the best result.
Frying Temperature
Use hot, but not smoking, olive oil for frying. The ideal temperature ensures a crispy exterior without burning the fish. Fry in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy fish.
Drying the Fish
Before frying, ensure the marinated cazón is patted dry with paper towels. This helps to achieve a crisper exterior when frying and prevents the oil from splattering excessively.
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