Gran Canaria
Gran Canaria

Grastronomic recipes of Gran Canaria. Carla Betancor

How to make ‘Steamed sea bass, carrot and paprika oil marinade’, by Carla Betancor

Serves 4.

240 gr. sea bass (60 g. per person)
175 ml. carrot puree (approx. 10 servings)
2 garlic cloves
3 carrots for the stir-fry
5 onions, sliced into julienne strips
250 ml sherry vinegar
0.5 l olive oil 0.4
175 ml vegetable stock
100 gr. sweet paprika
Black pepper (a sufficient amount)
Thyme (a sufficient amount)


Preliminary Step
Place the sea bass portions in the oven and steam for 6-7 min. at 90º.
Place to one side.

Stir fry the carrots with the olive oil, onions and garlic cloves. Once everything is thoroughly cooked through, add the sherry vinegar, black pepper, thyme and salt. Add the vegetable stock. Mix together and leave it to strain off all the juice. Then set aside.
Blend the 10 carrots. When assembling the dish, gradually add the liquefied paste to the juice obtained previously, to obtain the carrot pickle.

Paprika Oil
To make the paprika oil, put 300 ml of olive oil 0.4 in a saucepan with 100 grams of sweet paprika, salt and leave to cook over a low heat without boiling, otherwise the paprika would become bitter. Set aside and strain into a clean recipient or ‘superbag’ to keep the oil clean.


When it is ready to serve, place a portion of sea bass in the centre of each plate, cover it with the carrot marinade and finally add the paprika oil. Decorate with edible flowers.

Carla Betancor
Carla Betancor

“For the preparation of this dish, KM 0 or locally sourced products have been used, such as Aquanaria Atlantic sea bass and carrots from farmers’ markets. At our restaurant we place a great importance on this type of products and we work with them all the time” explains Carla Betancor.

“Sea bass, farmed in the waters off the coast of Gran Canaria, is a product of the highest culinary quality. It is of good size, has intense flavour and firm texture, as its fat is well distributed and infiltrated throughout its musculature. This fish is sent fresh to any part of the world and is used to the full, from the loin, belly, tail and chin to the head, gonads, skin and fat”, adds the chef.

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Who is Carla Betancor?

Carla Betancor grew up with her grandparents and still remembers her grandmother cooking for the family. She would help in the kitchen, whether it was with the potato masher, rolling croquettes or simply doing her homework while her grandmother was cooking.

Carla studied cookery management at IES San Cristóbal. After finishing her studies, she worked with a Peruvian cook from whom she learned traditional Peruvian dishes. Later she met chef Diego Galán, a key figure in her apprenticeship, at the 'Restaurante Manso' in the island’s capital. Later she worked with Ángel Palacios, chef at 'La Barra by Traddition'. There she was lucky enough to be part of the team that accompanied the chef in the year of his Bib Gourmand 2020 award. She also spent a few months at the Cuernocabra restaurant with chef Safe Cruz.

She then joined Texeda, the former restaurant of chef Borja Marrero, where she became familiar with and fully embraced his KM 0 locally sourced food philosophy, respecting and understanding everything the land has to offer. Later, she moved to mainland Spain to do a three-month internship at 'Lú, cocina y alma' -1 Michelin star-, the Jerez restaurant of chef Juanlu Fernández, where she fell in love with his way of understanding gastronomy.

After returning to the island, Carla got back with chef Borja Marrero, on this occasion with his new project, Muxgo, where she is currently the head chef. Muxgo is a restaurant offering local, sustainable and responsible cuisine, located in the heart of the port area of the capital of Gran Canaria.

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‘Dish-enhancing’ secret ingredient

Valsequillo carrots

Grown on both conventional and organic farms, are the undisputed star of all vegetable gardens. A perfect accompaniment in stews and broths, their flavour and texture are the perfect complement to almost any dish.

The municipality of Valsequillo is an eminently agricultural territory, whose primary sector generates a large number of the top products grown in Gran Canaria. Fine samples of its produce can always be found on the island's food markets and agricultural markets.

The photographic production of this page features the collaboration of MIRA Cerámica Contemporánea.

MIRA Cerámica Contemporánea, a confluence of Rocío Torres and Gustavo García, ceramists who reclaim and update the potter's craft. Their workshop produces high-temperature fired pieces, making them easy to use in dishwashers and microwaves. Their crockery uses glazes suitable for culinary use.

Learn more about their work on their website.

More information about the island’s craftswomen and craftsmen is available on the official FEDAC website.