5 Recipes with Spanish Mackerel: A Taste of Tradition and Flavor

Spanish mackerel, is a delicious and versatile fish that has been a staple in Mediterranean cuisine for centuries. Its rich, oily flesh makes it perfect for a variety of cooking techniques, from baking to grilling. In this article, we explore five exquisite recipes that highlight the unique flavors of Caballa española, taking inspiration from traditional dishes and renowned chefs. Whether you are a seafood lover or just looking to incorporate more fish into your diet, these recipes will bring the authentic taste of Spain to your table.

1. Spanish Mackerel en Papillote🐟

The “en papillote” method, meaning “in parchment,” originates from France but has been widely adopted in Mediterranean cooking. This technique allows the fish to steam in its own juices, enhancing its natural flavors. Famous chefs like Julia Child and Ferran Adrià have popularized this method for various seafood dishes.

Ingredients

• • 2 Spanish mackerel fillets (approximately 200g each)
  • 1 zucchini, julienned
  • 1 carrot, julienned
  • ½ red bell pepper, thinly sliced
  • 2 tbsp olive oil
  • 2 tbsp white wine
  • 1 garlic clove, minced
  • 1 sprig of fresh thyme
  • Salt and black pepper to taste
  • Parchment paper

Preparation (Total Time: 35 minutes)

1. 1. Preheat oven to 180°C (356°F).
   2. Cut parchment paper into large squares and place a fillet on each.
   3. Season the fish with salt, pepper, olive oil, and minced garlic.
   4. Layer the vegetables over the fish and add a sprig of thyme.
   5. Drizzle white wine over the ingredients.
   6. Fold the parchment paper, sealing the edges to form a packet.
   7. Bake for 25 minutes until the fish is tender.
   8. Serve immediately with a fresh salad or crusty bread.

2. Spanish Mackerel with Lemon🐟

Lemon-infused seafood is a staple in Mediterranean coastal cuisines, particularly in Spain and Italy. This simple yet flavorful dish has been favored by chefs like José Andrés for its bright, citrusy profile.

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Ingredients

• • 2 Spanish mackerel fillets (200g each)
  • 1 lemon, thinly sliced
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 1 garlic clove, minced
  • 1 tbsp fresh parsley, chopped

Preparation (Total Time: 20 minutes)

1. 1. Preheat grill to medium heat.
   2. Coat fillets with olive oil, smoked paprika, salt, and pepper.
   3. Place fillets on the grill and cook for 4 minutes per side.
   4. Add lemon slices during the last 2 minutes of grilling.
   5. Garnish with parsley and serve with a side of roasted vegetables.

3. Spanish Mackerel Salad🐟

Seafood salads have deep roots in Spanish cuisine, particularly in regions like Andalusia and Catalonia. Famous chefs such as Ferran Adrià have reimagined these traditional salads in contemporary ways.

Ingredients

• • 2 Spanish mackerel fillets (200g each)
  • 100g mixed greens (arugula, spinach, and romaine)
  • 1 small red onion, thinly sliced
  • 10 cherry tomatoes, halved
  • 1 avocado, diced
  • 50g black olives
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • Salt and black pepper to taste

Preparation (Total Time: 25 minutes)

1. 1. Season fillets with salt and pepper and grill for 4 minutes per side.
   2. Toss mixed greens, onion, tomatoes, avocado, and olives in a bowl.
   3. Whisk olive oil, vinegar, mustard, salt, and pepper to make dressing.
   4. Slice grilled mackerel and add to the salad.
   5. Drizzle dressing over the salad and serve immediately.

4. Spanish Mackerel with Potatoes and Eggs🐟

This dish is inspired by Spanish “Huevos Rotos,” a popular tapas dish where eggs are served over fried potatoes. Chef Juan Mari Arzak has created variations of this dish using seafood.

Ingredients

• • 2 Spanish mackerel fillets (200g each)
  • 3 medium potatoes, sliced into rounds
  • 2 eggs
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Preparation (Total Time: 30 minutes)

1. 1. Heat olive oil in a pan and fry potatoes until golden (10 minutes).
   2. Season fillets with paprika, salt, and pepper.
   3. Cook fillets in a separate pan for 4 minutes per side.
   4. Fry eggs in olive oil until the whites are set but yolks remain runny.
   5. Serve mackerel over potatoes and top with a fried egg.
   6. Garnish with parsley and enjoy.

5. Fideuá with Spanish Mackerel🐟

Fideuá is a traditional Valencian dish similar to paella but made with short noodles instead of rice. Famous Spanish chefs, including Quique Dacosta, have refined this dish in modern gastronomy.

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Ingredients

• • 200g Spanish mackerel, cut into chunks
  • 200g fideos (short vermicelli noodles)
  • 1 liter fish broth
  • 1 tomato, grated
  • ½ red bell pepper, diced
  • 1 garlic clove, minced
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 pinch saffron
  • Salt and black pepper to taste

Preparation (Total Time: 40 minutes)

1. 1. Heat olive oil in a pan and sauté garlic, tomato, and red pepper.
   2. Add smoked paprika and saffron, then mix in the noodles.
   3. Pour in fish broth and bring to a simmer.
   4. Add mackerel chunks and cook until the broth is absorbed (15 minutes).
   5. Serve hot with a lemon wedge.