Canarian cuisine: Chefs share traditional recipes

Renowned chefs are sharing traditional recipes from the Canary Islands, highlighting key techniques for iconic regional dishes.

Chef Karlos Arguiñano provides instructions for preparing sancocho canario, a traditional seafood stew. He emphasizes that the secret to the dish lies in the treatment of the salted grouper (cherne), which must be desalted in cold water for 12 to 24 hours, with the water being changed multiple times to maintain texture. The dish is typically served with potatoes, sweet potatoes, artisanal mojo rojo, and gofio.

Chef Bruno Oteiza shares a recipe for conejo en salmorejo, a Canary Islands specialty involving rabbit marinated in a spiced sauce of garlic, paprika, white wine, vinegar, and herbs. He notes that the rabbit should macerate for a full day to absorb the flavors before frying. This dish is traditionally accompanied by 'papas arrugadas' (wrinkled potatoes) cooked with salt and lemon.