Following the success of our previous recipe and the lovely feedback by email and on social media, we are back this week with another traditional Ibizan dish: Borrida de Ratjada.
Although the name may not immediately catch your attention, and it might not be your first choice in a restaurant or to cook at home, do not judge a recipe by its name.
Would you like to try it?
Borrida de Ratjada recipe
Once again, we bring you a wonderful, unique recipe: Borrida de Ratjada. It is one of the oldest dishes in Ibiza’s seafood cuisine. Its main ingredient is ray, a fish found around the island and in the Mediterranean , served with a sauce of crushed toasted almonds. We always use local, easy-to-find ingredients that bring the homemade touch we need in our fast-paced lives.
Ingredients for Borrida de Ratjada
- 800 g ray
- 3 large potatoes
- Wheat flour
- 1 small glass brandy
- 1 glass white wine
- Olive oil
- Salt and black pepper
For the picada
- 2 boiled eggs
- 3 cloves of garlic
- Toasted almonds (to taste)
- 4–5 Inca crackers or fried bread
- A splash of white wine
- A drizzle of olive oil
- Chopped parsley, saffron and sweet paprika (1 teaspoon)
- Salt
Preparing Borrida de Ratjada
1.- Boil the eggs for 12 minutes, then put them in cold water to make them easier to peel. Cut the ray into similar-sized pieces, wash and leave to dry.
2.- To prepare the picada, toast the almonds in a frying pan until golden. Leave to cool. Peel the garlic cloves and place them in a blender with the crackers and toasted almonds.
3.- Add the ground saffron, paprika and parsley. Add the eggs, wine and oil. Season with salt and blend to a pâté-like consistency.
4.- Peel the potatoes and cut into thick slices. Arrange in a deep casserole to cover the base. Season with salt and pepper.
5.- Coat the pieces of ray in flour and arrange over the potatoes. Spread the almond picada over them.
6.- Repeat with another layer of sliced potatoes, ray and picada. Pour over the wine and a little water. Bring to the boil, reduce the heat to its lowest setting and cover the casserole. Cook for 20 minutes. Shake the pan gently by its handles from time to time to stop the potatoes sticking.
7.- After this time, add the brandy, a little more water if it looks too dry, and the remaining picada. Cook for another 20 minutes, then remove from the heat.
8.- Serve and enjoy.
Ladies, gentlemen, friends and guests… Enjoy, and BON PROFIT from Can Toni d’Atzaró.