TYPICAL CANARIAN FOOD - TENERIFE
PAPAS ARRUGADAS
 Wrinkled Potatoes.There are many ways to "wrinkle" potatoes.
Put the unpeeled potatoes in a large, deep pan and fill with enough water to cover them. For every kilogram of potatoes add a quarter of a kilogram of salt. Put the pan on the flame and cover it with a clean cloth or wrapping paper on top of which the lid is placed.
Wait while the potatoes boil for between twenty minutes and half an hour, time enough for them to soften. Then pour away the water and drain the potatoes well. Without taking them out of the pan throw another handful of salt over them and dry them on a low flame while shaking them inside the pot for a short time.
MARINATED TUNA
 Tuna fish are one of the most important catches in Canarian waters and there are various migratory species that pass by the islands, including the "barrilote" or "white tuna" and the "yellowfin tuna" or "rabil". "Atún en adobo"(marinated Tuna), which uses one of the islands most outstanding cooking techniques - marinating dishes.
The quality of these dishes is based on, among other things the excellent vinegars that can be found on the Islands. Preparation: The tuna fish must be carefully placed to bleed for about ten minutes in lots of water and salt. Once bled, it is washed thoroughly to get rid of all traces of salt and is cut in slices of about 1 centimetre thick or in medium-sized chunks.
Crush peeled and sliced garlic cloves and a half or a whole chilli pepper, some pepper and the tip of tablespoon of crushed cumin. Oil is added and stirred well to make a slightly liquid paste.
Then add thyme, laurel, oregano and finally wine and vinegar. In this case, wine is an option to reduce the acetic acid according to your taste.
Remember salt should be added carefully .The tuna is placed in the mixture and left to marinate for at least 24 hours in the fridge. To finally prepare it, take the chunks of tuna and fry them and place them immediately on a tray. Pour the rest of the marinade into the oil that the fish was fried in and leave it to reduce a while then strain it and the liquid can be used as a sauce on the fish.
CONEJO EN SALMOREJO
 Rabbit in Sauce.This dish is one of the most well known and typical delicacies of Canarian gastronomy. Its origin seems to have come from the region of Aragón, although it is here that it has achieved its greatest and most deserved fame.
Preparation: Cut the rabbit into medium-sized chunks, put them in a bowl and lightly salt. Then crush some garlic cloves with cooking salt. Add paprika and a chilli pepper to this paste and continue to crush. When it is all more or less sticky, add a generous splash of oil and a little less vinegar. Stir well. This mixture should be poured over the rabbit which should be turned several times to make sure it is well-soaked.
Then add a glass of white wine, a bay leaf, some rosemary and some thyme, all well crushed. Again, stir well and leave to stand for a while (between four and twelve hours is recommended). Afterwards, take out the pieces of rabbit and fry them in a frying pan before putting them in a saucepan.
In some of the excess oil from frying the rabbit, heat the sauce that remains, and pour it over the rabbit in the saucepan and then simmer it for a few minutes until it is just right.
CAZUELA
Canarian Fish Casserole.Preparation: Season the pieces of fish  with salt and pepper separating the head and the belly. In a frying pan, first lightly fry the head and then the belly.
When done, place them in a pot full of water, with salt and a twig of coriander and boil them for about half an hour.Then fry the rest of the fish in a pan and once done put it to one side to use later. Crush two garlic cloves. Peel the tomato, remove the seeds and finally chop it into small pieces, do the same with the onion, the pepper and a bunch of parsley.
Strain the oil from the frying pan and use it to make a "fritura" (fried mixture) with the onion and pepper until they are soft. Then add the tomato and parsley. When the mixture is ready add some paprika making sure not to burn it. This mixture is poured into the water where the fish heads are being boiled and is left to boil for another fifteen minutes to make a fish stockIn another large pot put the potatoes - peeled and cut in slices - and on top put the pieces of fried fish.
Then pour the fish stock on top and check if salt needs to be added. Put it back on the flame and cook slowly until the potatoes are done. Just before serving, prepare a lightly fried mixture using the crushed garlic, cumin and saffron, which is added to the casserole together with a little food colouring dissolved in a spoonful of vinegar. Keep it simmering for a couple of minutes and then leave it to stand for a while before serving.
COATED YOUNG GOAT
 Goat's meat prepared in this way is mainly eaten in La Gomera. However, it is also prepared using a variety of recipes, though all fairly similar, on the other islands. "Barrar", basically means to coat the meat with a strong smelling paste prepared in a mortar.
The recipes for this dish can be used - and have been used - with rabbit. The recipe below is one of the oldest and most traditional ones. Preparation: Once the goat's intestines have been removed, it is cut length ways into two halves. It is slightly seasoned with salt and pepper and set to one side.
Crush the rest of the ingredients in a large mortar to make a paste and coat the goat's meat well. Afterwards, place the meat on a tray whose bottom has been covered with a fine layer of lard. Place it in the oven at medium temperature and leave it to cook. From time to time sprinkle it with "mojo" (traditional Canarian sauce) and wait till it turns golden and is cooked. |
