Chapata de Escabeche

• Mackerel 4 fillets
• Onion 3 large
• Garlic 3 cloves
• Olive oil 100ml
• Vinegar 50ml
• Paprika 1 tsp
• Salt to taste
• Ciabatta bread 4 pieces
• Flour 30g

How to Make It

• 1

  Season 4 mackerel fillets with 4 g of salt, then lightly coat them in 30 g of flour, shaking off the excess, to ensure a crisp exterior when fried.

• 2

  Heat 50ml of olive oil in a non-stick pan over medium-high heat, and fry the fish until golden brown, about 3 minutes per side.

• 3

  Remove the fish from the pan and set aside on a plate lined with paper towels to drain excess oil.

• 4

  In the same pan, add the remaining 50ml of oil and sauté 3 sliced onions and 3 smashed garlic cloves until they are soft and translucent, about 8 minutes.

• 5

  Stir in 1 teaspoon of paprika, ensuring it coats the onions without burning, which would turn it bitter.

• 6

  Deglaze the pan with 50ml of vinegar and let it simmer for 2 minutes to soften the acidity slightly.

• 7

  Place the fried mackerel in a shallow ceramic dish and pour the warm onion and vinegar mixture over the fish.

• 8

  Allow to cool, then refrigerate for at least 12 hours so the acidity can penetrate the fish flesh properly. To serve, split 4 ciabatta rolls lengthwise, fill each with one mackerel fillet and a generous spoonful of the marinated onions, drizzle a little of the marinade over the cut bread and close the rolls.