Cazón en Adobo
Dogfish marinated in a spicy adobo sauce and then fried. A typical tapa of the region.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Adobo, as a method of preserving food, has ancient roots, dating back to pre-refrigeration techniques. In Spain, particularly Andalusia, adobo marinades were essential for preserving fish and meat. The influence of Moorish cuisine is also evident in the use of spices like paprika and cumin.
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Cazón en Adobo is a beloved tapa in Andalusia, especially in coastal cities like Cádiz and Seville. It is deeply ingrained in the local culinary culture and enjoyed as a social dish with friends and family.
Tapas Culture
Cazón en Adobo is a quintessential tapa, small portions of food served with drinks, encouraging socializing and sharing. It represents a relaxed and convivial way of life.
Coastal Cuisine
Its popularity in coastal regions highlights the importance of seafood in Andalusian cuisine. The abundance of fresh fish influences many traditional dishes.
Festivals and Celebrations
You can find Cazón en Adobo at local festivals and celebrations, reinforcing its place in the community's identity and traditions.
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Cazón en Adobo offers a delightful combination of savory, spicy, and slightly tangy flavors, all balanced by the mildness of the dogfish. The adobo marinade infuses the fish with depth, while the frying creates a crispy exterior and tender interior.
The dominant flavor is the adobo marinade, typically featuring pimentón (Spanish smoked paprika - often sweet or hot), garlic, oregano, cumin, vinegar (usually sherry vinegar), and salt. These ingredients create a complex and slightly spicy profile. The dogfish itself has a mild, slightly sweet flavor that absorbs the marinade well. The frying process adds a layer of crispiness and a richer, savory note. The vinegar provides a subtle tanginess that cuts through the richness.
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Choosing the Dogfish
Fresh, firm dogfish is essential. Look for fillets that are white and have a clean, ocean-like smell. Avoid any fillets that appear discolored or have a strong, unpleasant odor.
Marinating Time
Allow sufficient marinating time (at least 2 hours, ideally overnight) for the flavors to penetrate the fish. Longer marinating times will result in a more flavorful dish.
Frying Technique
Use hot oil for frying (around 350°F or 175°C) and avoid overcrowding the pan. Fry in batches to maintain the oil temperature and ensure a crispy exterior. Don't overcook, as the fish can become dry.
Serving Suggestions
Serve immediately after frying with a squeeze of lemon or a side of alioli (garlic mayonnaise). It pairs well with cold beer or dry sherry.
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