Raya en Pimenton (skate recipe)
The only edible parts of the skate are the 'wings', or side parts. The tastiest and tenderest are from small young skate which are usually sold whole. This southern Spanish dish is both inexpensive and easy to prepare, but makes a mouth-watering meal.
2 1/4 lb./ 1 kg skate
4 cloves garlic
1 sprig parsley
olive oil
1 tsp paprika
1 tsp saffron
1 tsp chopped marjoram
Place the skate in a large, greased casserole. Lightly fry all the other ingredients in the olive oil then grind them down in a mortar. Spread this mixture over the fish and cook in a moderate oven at gas mark 4/ 350 F,' 180°C for about 30 minutes.
The only edible parts of the skate are the 'wings', or side parts. The tastiest and tenderest are from small young skate which are usually sold whole. This southern Spanish dish is both inexpensive and easy to prepare, but makes a mouth-watering meal.
2 1/4 lb./ 1 kg skate
4 cloves garlic
1 sprig parsley
olive oil
1 tsp paprika
1 tsp saffron
1 tsp chopped marjoram
Place the skate in a large, greased casserole. Lightly fry all the other ingredients in the olive oil then grind them down in a mortar. Spread this mixture over the fish and cook in a moderate oven at gas mark 4/ 350 F,' 180°C for about 30 minutes.
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