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PAPAS WITH MOJO VERDE & ROJO

This dish is typical from the Canary Islands. The variety of potato they use is Bonita, it’s small, irregular in shape, with dark yellow insides, quite floury and with a strong flavour. It has a thick skin, which does actually wrinkle away from the flesh, though you may find you don't get the same effect with English potatoes.
PAPAS WITH MOJO VERDE & ROJO
READY IN

30 mins

COOKING TIME

20 mins

PREP TIME

15 mins

SERVES

Serves 4

ingredients

  • 1kg Canarian papas, or English new or baby potatoes
  • Sea Salt
IN STOCK
  • For the Mojo Rojo:
  • 4 long guindilla chilli peppers
  • 1 teaspoon cumin seeds
  • 4 cloves of garlic, roughly chopped
  • ½ a red pepper
IN STOCK
  • ¾ teaspoon fine sea salt
  • 75ml wine vinegar
IN STOCK
  • 200ml olive oil
IN STOCK
  • For the Mojo Verde:
  • 4 cloves of garlic, peeled
  • 100g bread, fried in olive oil and broken into small pieces
  • 2 teaspoons ground cumin
  • 6 tablespoons sherry vinegar
IN STOCK
  • 4-6 heaped tablespoons of chopped coriander or parsley
  • Pinch of salt
  • 300ml of arbequina olive oil

Method:

  1. Put the potatoes into a pan with enough salted water to cover (use a ratio of 50g sea salt to 1.5 litres of water).
  2. Bring to the boil and let the potatoes cook until they are just tender.
  3. Drain them, leaving just a little water on them (as you would when draining pasta), then put them back into the pan over a very low heat. Don't cover them, just let them dry off for about 7 minutes, rolling them around in the dry pan so that they don't burn. You will see the salt crystallize around the potatoes.
  4. Remove from the heat and cover with a tea towel for about 20 minutes, until there is a fine patina of salt on the skins of the potatoes. If you are lucky, they will also have wrinkled a little.
  5. Serve with the mojo rojo and/or moio verde drizzled over.

Mojo Rojo:

  1. Prepare the peppers by soaking them in warm water for 20 minutes.
  2. Drain them and scrape out the flesh.
  3. Grind the cumin seeds using a pestle and mortar and put through a fine sieve.
  4. Return to the mortar with the rest of the ingredients, except the olive oil, and pound to a paste.
  5. Add the olive oil slowly and work it in until well combined.

 

Mojo Verde:

  1. Blend all the ingredients apart from the salt and the oil, then add the oil slowly and season to taste.

ingredients

  • 1kg Canarian papas, or English new or baby potatoes
  • Sea Salt
IN STOCK
  • For the Mojo Rojo:
  • 4 long guindilla chilli peppers
  • 1 teaspoon cumin seeds
  • 4 cloves of garlic, roughly chopped
  • ½ a red pepper
IN STOCK
  • ¾ teaspoon fine sea salt
  • 75ml wine vinegar
IN STOCK
  • 200ml olive oil
IN STOCK
  • For the Mojo Verde:
  • 4 cloves of garlic, peeled
  • 100g bread, fried in olive oil and broken into small pieces
  • 2 teaspoons ground cumin
  • 6 tablespoons sherry vinegar
IN STOCK
  • 4-6 heaped tablespoons of chopped coriander or parsley
  • Pinch of salt
  • 300ml of arbequina olive oil

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