Raya a la Malagueña

Ray cooked in the Málaga style

Preparation info

  • Serves


    • Difficulty


Appears in

Mediterranean Seafood

By Alan Davidson

Published 1981

  • About


  • kg ( lb) (cleaned weight) ray (preferably thornback)
  • salt
  • 75 ml (5 tbs) olive oil
  • 1 thin slice of bread, crumbled
  • 1 sprig parsley, chopped
  • 12 almonds, peeled and blanched
  • 1 kg ( lb) onions, sliced
  • 1 or 2 cloves garlic
  • ½ kg (1 lb 2 oz) tomatoes, peeled, seeded and chopped
  • pinch saffron


Cut the ray into manageable pieces. Arrange them in a baking dish. Sprinkle with salt. Preheat the oven to moderate (355°F, 180°C, gas 4). Heat the olive oil in a frying-pan and fry in it the bread, parsley and almonds until the almonds are golden-brown. Remove these ingredients and mash them up together. Next fry, in the same oil, the onions with the garlic. When they are golden-brown add the tomatoes and saffron and set the whole to cook for another 10 minutes. At this point put the dish of fish into the oven.

After the contents of the frying-pan have completed their 10 minutes cooking strain them, return them to the frying-pan and add to them the bread-and-almond mixture. Then pour the whole lot over the fish (which will by now have had a good 10 minutes in the oven), add a little water, also salt and pepper, and leave cooking in the oven for another quarter of an hour. By then the fish should be cooked and there will be little sauce remaining.