Gran Canaria
Gran Canaria

Recipes from an Islandmix. Chef Abraham Ortega. Gran Canaria.

This how Vieja fish paste, with ‘autodate’ coated potatoes, scarlet shrimp and Valleseco apple spheres is made


Textured Vieja fish
2 cleaned vieja fish
2 cloves of garlic
50 ml extra virgin olive oil
Salt to taste
Parboil the de-skinned and deboned vieja fish. Once cooked, place into a blender with the rest of the ingredients and mix into a paste.

Crunchy fish scales

Vieja fish scales
Extra virgin olive oil
Dry the scales off in the oven for half an hour at 100ºC. Fry them at 180ºC for two minutes until they become crunchy.

Vieja fish paste, with ‘autodate’ coated potatoes, scarlet shrimp and Valleseco apple spheres

Coated potato
A large Canary ‘autodate’ potato
Extra virgin olive oil

Chop the peeled potato into large chunks, which are the base for the presentation of the recipe. To coat the potato, dip the potato chunks in the olive oil until they are covered. Put into the oven at 70ºC for an hour.

Scarlet shrimps
100 ml. oil infusioned with two scarlet shrimps.
Boil the oil with the two scarlet shrimps at 70º for 3 hours.
When the time is up, take out the shrimps and leave 100 ml of oil and mix with 100 gr of maltosec .
Mix to the ideal texture.

Chef Abraham Romero
Vieja fish paste, with ‘autodate’ coated potatoes, scarlet shrimp and Valleseco apple spheres

Apple spheres
1 l of natural Valleseco apple juice
Calci 10 gr
1 litre mineral water
10 gr algi

Blend in the apples in a juicer to obtain the juice.
Then mix the juice and the Calci together in a blender.
Separately mix the water and calcium algicato together in the blender.
With a spoon, pour the apple juice and calci mixture into the water and algi mix. Leave it submerged for three minutes until balls are formed and then take them out carefully.

Download recipe [PDF - 365 KB]


Chef Abraham Romero tells of how his creation came about:

"This recipe is inspired by the fishing districts of Gran Canaria, and the lovely vieja fish eaten at their local restaurants. We wanted to give the recipe a twist by adding a bit of greasiness to the dish.

The fresh flavour of the Valleseco apples in winter, the acidy flavour we use to clean around the mouth, contrasts with the greasy creaminess of the vieja fish. The similarity of the flavour of the vieja fish together with the elegance of the scarlet shrimps, the kings of the seas, hints at a contrast in colour while maintaining harmony in the mouth. I always try to get inspired by my cooking experiences, my journeys and my home island, and its wonderful landscapes and sea."

Documento sin título
¿Quién es Abraham Ortega?

"I’d always wanted to cook from a very young age, spending time with my mother and both my grandmothers while they were cooking. They're the ones I draw inspiration from today when it comes to making a new dish. I take the basic idea from there and then I develop it", Abraham says.

After training at the Hotel Escuela Santa Brígida, Abraham started out as a chef at the Gran Hotel Atlantis Bahía Real in Fuerteventura. He then moved on to Madrid where he worked in several different restaurants until he arrived at Mérimée, in Calle Fuencarral, where, thanks to chef Ángel Uro, the foundation of his cooking passion was born. "Ángel showed me how to fall in love with cooking, it was the beginning of a life of sacrifice and learning".

After his time at Mérimée, he worked at a number of kitchens in Madrid, including Corral de la Morería and 7delicatessen, at San Antón Market, a business selling Canarian food, which proved to be a turning point for the chef, as he redesigned the space as a gastrobar, cross-selling Canarian products there.

This stage in the recognition of the islands' products set Abraham's career on a new course. "We managed to ensure that Canarian cuisine, whether modern or traditional, had its place in Madrid. We took our gastronomy to ITB Berlin, Warsaw and Stuttgart. It carried a seal of quality, without forgetting our roots". He received the "Best Canarian Chef around the World 2016" award for his work at 7delicatesen and MadPlanet Madrid. Abraham then returned to Gran Canaria, working in various establishments until he became head chef at El Santo Restaurante.

Abraham Ortega is now owner and chef at Tabaiba Restaurante, located on Calle Portugal in Las Palmas de Gran Canaria, where he prepares "avant-garde, transgressive and chaotic cuisine, without forgetting the humble origins of Canarian gastronomy", according to the establishment's menu description.

A semi-finalist in the S. Pellegrino Young Chef Iberian Region for under-30s chefs in Spain and Portugal, and awarded in 2018 as 'best new gastronomic talent of the Canary Islands' in the V Mahou-La Opinión-La Provincia Gastronomy Awards, Abraham Ortega's career promises to offer us great flavours and plenty of surprises over the coming years.

Our 24th dish-enhancing' secret ingredient

Apples are a star product in Valleseco, the municipality in which over half the apples on the island are grown. They belong to the pippin variety, and their cultivation is increasingly well thought of, providing the basic ingredient for a cider cottage industry in the town. Many of the town’s delicious products come from apples; from still cider to fizzy cider, plus cider wine, and of course many superb pastry recipes, including the local truchas and apple profiteroles.

Check out further information here on Gran Valle Cider from the town of Valleseco.