Glossary C
Conejo al Salmorejo refers to a Spanish dish - a rabbit in Salmorejo Sauce. Conejo al Salmorejo is a typical dish from the Canary Islands. It is made by marinating the rabbit first in wine, vinegar, garlic and spices, then fried in olive oil. The sauce is heated and the rabbit is simmered in the sauce until tender. Serve this rabbit dish with roasted potatoes.
Conejo al Salmorejo should not be confzsed with Salmorejo (a cold soup) of Andalucia.
This rabbit in salmorejo sauce is a typical dish from the Canary Islands. The rabbit is first marinated in wine, vi
Chorizo en Manteca Colora refers to one of the popular variety of sausages produced in the villages of Montejaque and Benaojan in the Serrania de Ronda in Andalucia, Spain. Chorizo en Manteca Colora is a sausage in lard colored with paprika or a paprika-coloured sausage in lard. It is highly recommended for people who loves great tasting sausages from Spain.
Cazón en Adobo refers to s Spanish dish made of marinated fried fish. Bone-free fishes, such as the dogfish (Cazón), a kind of shark is often used to make this dish, however, any solid-fleshed fish, such as monkfish, is also a good substitute. It is one of the popular Tapas found in Andalucia
To make this dish, the fish cut into about four (4) centimeters thick, marinated in a mixture of oil, vinegar, water, garlic, paprika, oregano, pepper and salt. Marinate the fish for at least six (6) hours or overnight. Then drain the fish well, dredge it in flour and fry the pieces a few at a time in hot oil until golden and crisp. Serve hot.
Chanquetes is the Spanish for whitebait; undesized or litlle fish caught in the coast of Andalucia which are deep fried following the Arabic customs. In Spain, it is not legal to serve Chanquetes, however, many taverns and restaurants serve them to frequent patrons or preferres customers. Chanquetes are are said to be preserved in either a mix of chemicals or urine. However, despite its very unusual preparation, locals seem to find Chanquetes to be a delicious dish.
Moreover, Chanquetes fish are illegal to sell, either in the markets or in the restaurants. The reason for this ban is that the traditional Chanquete, a fully grown but tiny fish, is often caught along with other immature species, such as sardines, anchovies, etc, wiping out breeding stocks before they can grow. The result is that a plate of Chanquetes is usually a mixture of ungrown anchovies, sardines and other fish, quite tasteless compared to the original and often preserved with dangerous chemicals or urine. The ban on Chanquetes made many left confused since Japanese Chanquetes are legally imported in Spain and can be sold in restaurants. This only makes a mockery of current legislation.
To help Spain curved out this practice of catching and selling Chanquetes, it is advised that eating Chanquetes be avoided as there are a number of other delicious fish dishes in the country.