Spanish Adobo Marinade

Name: Spanish Adobo Marinade
Prep time: 5 min
Total time: 5 min
Yield: about 4¼ cups (1000 ml)
Cuisine: Mediterranean
Ingredients: 6 cloves garlic Garlic; ½ cup (119 ml) Sherry Vinegar; about ½ cup (139 ml) Cider Vinegar; about 6 Tbsp (101 ml) Sherry; about 3 Tbsp (52 ml) Soy Sauce; ⅔ cup (165 ml) Olive Oil; 2¼ cups (543 ml) Sunflower Oil; ½ tsp (3 ml) Paprika; 2 tsp (10 ml) Smoked Paprika; about ¼ cup (70 ml) Water; about ¼ bunch (2 g) Oregano; 2 tsp (12 g) Sea Salt

Independent adaptation of a publicly published Ángel León recipe. Not affiliated with, sponsored by, or endorsed by Ángel León.

MARINADE · MACKEREL & OILY FISH

In the published recipe, this is the marinade for mackerel adobo.

León's adobo marinade for mackerel.

On the jar

ADOBO

Method: shake
Yield: about 4¼ cups
Ingredients: 12
Jar batch: 0.2× recipe

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Ratio

SUNFLOWER OIL 543 mlOLIVE OIL 165 mlCIDER VINEGAR 139 mlSHERRY VINEGAR 119 mlSHERRY 101 mlWATER 70 ml

Ingredients

Garlic6 cloves garlic
Sherry Vinegar½ cup (119 ml)
Cider Vinegarabout ½ cup (139 ml)
Sherryabout 6 Tbsp (101 ml)
Soy Sauceabout 3 Tbsp (52 ml)
Olive Oil⅔ cup (165 ml)
Sunflower Oil2¼ cups (543 ml)
Paprika½ tsp (3 ml)
Smoked Paprika2 tsp (10 ml)
Waterabout ¼ cup (70 ml)
Oreganoabout ¼ bunch (2 g)
Sea Salt2 tsp (12 g)

Method

Pour to the lines in order (bottom → top): SUNFLOWER OIL, OLIVE OIL, CIDER VINEGAR, SHERRY VINEGAR, SHERRY, WATER, SOY SAUCE.
Season to finish: GARLIC (1½ cloves), PAPRIKA (a pinch), SMOKED PAPRIKA (about ¼ tsp), OREGANO (about ½ tsp), SEA SALT (about ½ tsp).
Cap the jar and shake until emulsified.

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One recipe. Two nights of dinner.

You found this recipe once. On a PantryFlex jar it's printed in glass. The same pour marinates tonight's protein and doubles as a finishing sauce tomorrow, no extra measuring.

2 kitchens · 4 stars

Spanish Adobo Marinade★★★ KITCHENOn the jar: ADOBO
Carrot Escabeche★★★ KITCHENOn the jar: ESCABECHE
Mediterranean Marinade★ STARRED KITCHENOn the jar: HERB
Parsley Mayonnaise★★★ KITCHENOn the jar: MAYONNAISE

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Provenance

Ángel León works in Andalusian marine cuisine at Aponiente; credentials include Michelin 3* (Aponiente, El Puerto de Santa María).

Originally published as Caballa en Adobo.

Adapted from a Ángel León recipe (Ángel León (Aponiente) / Gastronomía & Cía (caballa en adobo)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.2× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Ángel León (Aponiente) / Gastronomía & Cía (caballa en adobo) (published as “Caballa en Adobo”). Full citation lives in Provenance.

Can I use it as a marinade and a sauce?

Yes, but keep the portions separate. Never pour marinade that touched raw meat, poultry, or seafood back over the finished dish unless you bring it to a full boil first. Set aside a clean portion before marinating if you want a table sauce too.

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