800 gr cleaned hake. 4 x 200 gr loins per person
Braise los loin skins at medium to high heat in the oven.
Seal to preserve their juice.
Finally, turn the oven up sharply to 200 ºC for 2-3 minutes.
Squid with onions
1 kilo cleaned squid
½ kilo local onions or spring onions
200 ml (one glass) white wine
1 garlic bulb
Salt and pepper
Cut the squid into rings.
In a saucepan, sauté the spring onions over a medium heat for 2-3 hours together with the thyme, garlic, salt and pepper until they begin to caramelise slightly.
Then add the squid and white wine and cook for about half an hour over a medium heat until tender.
Squid juice lactonese
100 ml milk
50 ml olive oil, 0.4º acidity
1 garlic clover
2 soup spoons of squid juice
Place all the ingredients in a single recipient and mix in with a blender until a mayonnaise consistency is achieved.
Rafael considers himself a man of the sea. Wherever he has been living or working, the sea has always been close to him, whether in Asturias, Barcelona or Gran Canaria. The sea is his perfect ally, where he seeks calm outside the kitchen and inspiration for his dishes. Indeed, his restaurant, Embarcadero, stands literally on the seashore. For this reason, he loves to work with fresh fish as his main product, making the most of the fact that the Gran Canaria coastline offers a rich and excellent variety.
In the recipe he presents, he insists on the high quality of the hake and deep-sea hake caught in the waters off the southern coast of Arinaga, where from October to February it is at its best due to the cooler winter waters. The squid come from the San Cristóbal area in Gran Canaria’s capital city.
32º 'Dish-enhancing' secret ingredient
Artisanal Fishing in Gran Canaria
‘The Canaries Islands are the only autonomous community in which fishing is done in an artisanal fashion, with all the added value this tradition brings to one of the leading ingredients in local gastronomy’ -explains journalist Yuri Millares in PellaGofio magazine.-
And this is no secret, because the best restaurants on the island showcase the short time that elapses from the moment the product is caught until it is ready for the kitchen. There are many fishermen's guilds, supply centres and restaurants in Gran Canaria, in places such as Agaete, Arguineguín, San Cristóbal, Puerto de Mogán and Castillo del Romeral. They practically hug the island's coastline, and constitute the larders for the raw ingredients that provide a high quality culinary product, day after day.