Brindisa Bellota 75% Iberico Ham Slices, 100g: £24.75
Brindisa Bellota 75% Iberico Ham Leg: £495
Hot cooking chorizo : £5.50
Frozen Iberico Pork Presa: £21.75
Canarejal cremoso : £9.95
Classic Cheese Box: £45
Cuttlefish Ink : £1.50
La Brujula Sardines 118g: £4.95
Brindisa Gazpacho 330ml: £2.45
Navarrico Chickpeas: £3.75
The True Food of Spain: £12
Classic Paella Kit: £40
Ortiz anchovies : £4.25
Ortiz Bonito tuna 112g: £4.75
READY IN
35 minutes
COOKING TIME
20 minutes
PREP TIME
15 minutes
SERVES
4 people
ingredients
- 2 garlic cloves, peeled
- 1 tsp cumin seed
- 10-15 black peppercorns
- 1/4 tsp spicy pimentón
IN STOCK - 1/4 tsp Santo Domingo bittersweet pimentón
IN STOCK - 2 tbsp Unió Moscatel vinegar
- 3 tbsp water
- 100ml Brindisa Arbequina olive oil
IN STOCK - 1kg firm potatoes (not floury)
- 1 tsp salt
- A good handful of flat parsley leaves, chopped
METHOD
- Pound to a paste in a mortar and pestle the garlic and spices; add the vinegar -a bit at a time, continuing to pound; mix the water and leave to stand.
- Peel and slice the potatoes - approx. 5 mm thick.
- Heat the oil in a very large frying pan and add the potatoes; sprinkle the potatoes with salt and turn, coating well with oil.
- Cook over a medium heat turning often until the potatoes are tender and start to brown.
- Add the spice and vinegar mixture and turn the potatoes to coat.
- Continue to cook for another few minutes by which time the liquid is absorbed.
- Sprinkle with parsley and serve hot.
ingredients
- 2 garlic cloves, peeled
- 1 tsp cumin seed
- 10-15 black peppercorns
- 1/4 tsp spicy pimentón
IN STOCK - 1/4 tsp Santo Domingo bittersweet pimentón
IN STOCK - 2 tbsp Unió Moscatel vinegar
- 3 tbsp water
- 100ml Brindisa Arbequina olive oil
IN STOCK - 1kg firm potatoes (not floury)
- 1 tsp salt
- A good handful of flat parsley leaves, chopped
