Brindisa Bellota 75% Iberico Ham Leg: £495
Brindisa Bellota Iberico Ham Slices, 100g: £24.75
Morcilla de Burgos : £3.75
Hot cooking chorizo : £5.25
Canarejal cremoso : £9.95
1605 Manchego wedge : £7.95
Ortiz anchovies : £4.25
Pitted Gordal olives : £2.95
Valdespino sherry vinegar: £7.25
La Chinata Smoked Paprika: £2.95
Monroyo Serrano ham £132 (was £165)
Classic Paella Kit £40
Navarrico Chickpeas: £3.75
Arbequina Olive Oil 1L: £11.95
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
