Brindisa Bellota 75% Iberico Hand-carved Ham Slices
Brindisa Bellota 75% Iberico Whole Ham Leg
Brindisa cooking chorizo
Frozen Iberico Pork Ribs
Canarejal cremoso
Truffle Pastura Cheese
Cuttlefish Ink sachets
La Brujula Sardines
La Chinata smoked paprika
Luengo Dried Pardina Lentils
The True Food of Spain
Brindisa Tasting Box
Navarrico Chickpeas
Arbequina Olive Oil
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
IN STOCK - 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
IN STOCK - 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
