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- Spicy Fish Espinagadas: A Mallorcan Snack with a Touch of the Sea
Spicy Fish Espinagadas: A Mallorcan Snack with a Touch of the Sea
A typical recipe for the Sant Antoni festival in Sa Pobla, with fish and a hint of spice in each pie.
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
Breads and Flatbreads
Contains gluten
Not suitable for vegans
Not suitable for vegetarians
Not Halal
Not Kosher
Contains dairy products
Not recommended for diabetics
Mallorca
Main ingredients
(for 6 people)
- 3 dl. de Olive oil
- 4 manojo de Chard
- 2 dl. de Water
- 2 unidad de Garlic heads
- 2 manojo de Spring onions
- 100 gr. de Peas
- 1 kg. de Plain flour
- 2 dl. de Milk
- 100 gr. de Lard
- 2 manojo de Parsley
- 1 kg. de fish (eels, catfish, tope shark)
- 10 gr. de Hot Paprika
- 5 gr. de White pepper
- 2 unidad de leeks
- 10 gr. de Salt
Best enjoyed
- April, August, December, January, February, July, June, March, May, November, October, September
Total time: 120 min
kcal per portion: 600 kcal
Difficulty:
Spicy Fish Espinagadas are a seafood variation of the traditional Mallorcan espinagadas, especially popular in Sa Pobla during the Sant Antoni celebrations. This version contains fish such as eel, catfish or tope shark. This is combined with chard, spring onions and a touch of hot paprika to give it a unique rich flavour. These rustic pies with a homemade crust are the perfect treat to enjoy in the cold months, and during traditional Mallorcan celebrations.
Main ingredients (for 6 to 8 people):
For the dough:
1 kg plain flour
100 g pork lard
200 ml olive oil
200 ml milk
200 ml water
For the filling:
1 kg fish (eels, catfish, tope shark)
4 bunches of chard
2 bunches of spring onions
2 bunches of parsley
2 leeks
100 g peas
2 garlic heads
10 g salt
5 g white pepper
5 g sweet paprika
10 g hot paprika (approx.)
100 ml olive oil
Instructions:
In a large bowl, combine all the dough ingredients and knead until smooth. Leave to stand covered in the same bowl.
Cut the fish into roughly 2 cm pieces and season with salt, pepper, oil and hot paprika, making sure it is well infused with flavour.
Wash and cut the vegetables: chard, spring onions, leeks and parsley into thick strips, and chop the garlic. Dress the vegetables in a bowl with oil, salt and paprika.
Divide the dough into three parts and roll each into an oval shape.
Place the dressed vegetables in the centre of each dough base and add the pieces of fish on top.
Brush the edges of the dough with water, cover the filling and seal the folds of dough on top.
Brush the surface of each espinagada with a little oil and bake at 170°C for about an hour, until the dough is golden brown and crispy.
How to Best Enjoy Spicy Fish Espinagadas:
This recipe is ideal for the Sant Antoni festival in January, when the version with eel is typically eaten. It can be enjoyed either hot or at room temperature, making espinagadas a versatile dish perfect for sharing at family celebrations or special events.
Dish Variants:
With sobrassada: You can add a little sobrassada sausage to the filling to deepen the Mallorcan flavours.
With seasonal vegetables: Switch up the filling depending on the season by using different vegetables.
Vegetarian version: You can make an espinagada without fish using just vegetables and peas for a lighter option.
This recipe has been prepared by the chefs of the reputable Balearic School of Hospitality and Catering of the Balearic Islands.
Preparation
- In a large bowl, combine all the dough ingredients and knead until smooth. Leave to stand covered in the same bowl.
- Cut the fish into roughly 2 cm pieces and season with salt, pepper, oil and hot paprika, making sure it is well infused with flavour.
- Wash and cut the vegetables: chard, spring onions, leeks and parsley into thick strips, and chop the garlic. Dress the vegetables in a bowl with oil, salt and paprika.
- Divide the dough into three parts and roll each into an oval shape.
- Place the dressed vegetables in the centre of each dough base and add the pieces of fish on top.
- Brush the edges of the dough with water, cover the filling and seal the folds of dough on top.
- Brush the surface of each espinagada with a little oil and bake at 170°C for about an hour, until the dough is golden brown and crispy.
