Gran Canaria
Gran Canaria

Recipes of Gran Canaria. Chef Drazen-Alkzandar Sosa Afonso

How to make ‘Marinated horse mackerel, salpicon and citrus air’ by Drazen-Alkzandar Sosa Afonso


Fresh fish
200 gr horse mackerel
10 gr mild olive oil
5 gr vinegar

1l water
40 gr salt

10 gr red pepper
10 gr green pepper
10 gr tomato
10 gr cucumber

Citric air
10 gr lime juice
10 gr yuzu juice
5 gr soya lecithin
5 gr sugar
10 gr tender shoots


Preliminary step for the brine
Put the water and salt in a saucepan. Bring to the boil. Then, store cold, the colder the better.
Leave the horse mackerel covered up in the fridge for 24 hours to allow it to cure, with cleaned fish loin. After this time, soak it in the brine for 15 minutes.
Remove it from the brine, place it between two absorbent papers and keep it in the fridge until serving time.

Prepare the vinaigrette by mixing the oil and vinegar. Emulsify in a blender or mini-blender.

Poach the tomatoes. Remove the skin and seeds from all the vegetables. Chop finely, mix together and set aside.

Citric air
Squeeze a lime to obtain 10 g of juice. Add the same amount of yuzu juice and add a little sugar to remove any acidity. Add the soya lecithin and emulsify in a blender. Store chilled.

Drazen-Alkzandar Sosa Dish

Cut up the horse mackerel into very thin slices. Arrange it on the plate with the help of a ring. Spread the salpicon on top of the fish with a spoon. Add the vinaigrette and the tender shoots. When it is comes to serving, add the citrus air obtained by emulsifying the citrus fruits again. Be careful not to add any more salt as the fish is already marinated in the brine and it may ruin the dish.

Drazen-Alkzandar Sosa Dish
Drazen-Alkzandar Sosa Dish

“I like to work with locally sourced products, making the most of our high quality staple ingredients, giving them the value they deserve. I like to fuse our local products with others from different parts of the world”, Drazen says.

“Horse mackerel is a very versatile fish when it comes to preparing a dish, as it has a pronounced flavour, but at the same time, it sits smoothly on the palate thanks to the fatty acids it possesses”, he points out.

Horse mackerel has a high nutritional value and can be found all year round on our coasts, although it is best fished and consumed between April and October.

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Who is Drazen-Alkzandar Sosa?

Drazen started working while he was studying at the Felo Monzón School of Hotel Management. He worked in the Madras Restaurant in the evenings, putting into practice what he had learned in class. He worked at Madras for two years, becoming sous-chef in the kitchen.

Later he moved to La Casita Restaurant, where he learnt the basics of traditional cuisine and began to prepare good recipes with fish and rice dishes. Later, he made the leap to mainland Spain to continue his apprenticeship in different restaurants, such as Ca`sento, Pedro Subijana and Fagollada,

On his return to the island, Drazen worked at the Marutegui Group for five years, where he became sous-chef, specialising in events and itinerant cuisine. For another two years he was head chef at the restaurant located within Maspalomas Golf Course. He later worked as a gastronomic advisor, helping in the opening of new restaurants until they were fully established, training the teams and establishing menus and methodology.

When his time as a trainer was over, he started working as sous-chef with Germán Ortega in the restaurante La Aquarela -1 Michelin Star- a stage that marked a turning point in his professional career. He currently maintains his links with chef Germán Ortega, being head chef at the Umiaya restaurant in the Hotel Vital Suites, in Maspalomas, in the south of Gran Canaria.

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‘Dish-enhancing’ secret ingredient


Salt is one of the secret ingredients in Gran Canarian cuisine. Fine salt, coarse salt, salt flakes; the island produces a wide range of this basic product that enhances cooking with the best flavours from the sea.

The Salinas de Tenefé, popularly known as 'Salinas de Pozo Izquierdo' (on the coast of the municipality of Santa Lucía) are a good example of the quality of salt production in Gran Canaria. A tradition that today combines artisan work with the continuous search for improvement of the product and its comercialisation.

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. .