For the Ajada
1. Cook garlic cloves in a pan with the olive oil.
2. When the garlic cloves start to soften, lower the heat and cook slowly for another 30 minutes.
3. Allow the garlic cloves to cool, then put them in a vacuum bag to infuse for 24 hours.
4. Pass the juice through a chinois then heat in a pan, adding paprika.
5. Strain and keep only the upper part of the liquid.
For the Cassava
1. Peel and cut cassava in irregular pieces to resemble chopped wood.
2. Cook cassava in salted water for 6 minutes then remove from water.
3. Put the boiled cassava in a pot with fish stock and cuttlefish ink and cook slowly until soft.
4. Once the cassava has absorbed the colour and is cool, finish in the oven at 60-80 C for 10 minutes, or until it looks like burnt wood.
For the Hake
1. Roast chicken skin in the oven at 180 C until golden brown.
3. Portion the fish into 50 gr pieces, drizzle on olive oil and season with salt and pepper.
4. Place the fish fillets in a tray and cover them with chicken skin.
5. Put the fillets in the oven at 180 C until the fish is fully cooked and chicken skin looks nice and crispy.
6. Plate the fish with the chicken skin next to the pure and the cassava and add a little Ajada on top.