Brindisa Bellota 75% Iberico Ham Kit
100% Iberico Hand-Carved Ham
Cooking Chorizo
Freshly Sliced Charcuterie
INDIVIDUAL CHEESES
CHEESE BOX
Beech Smoked Anchovies
Perello Manzanilla "Martini" Olives
Heirloom Beans
Paella Rice
Recipe Kits
Celebration Hampers
Sparkling Wine
Sherry
Perello Olives
Navarrico Butter Beans
READY IN
35 minutes
COOKING TIME
20 minutes
PREP TIME
15 minutes
SERVES
4 people
ingredients
- 2 garlic cloves, peeled
- 1 tsp cumin seed
- 12 black peppercorns
- 1/4 tsp La Chinata Smoked Paprika Hot
IN STOCK - 1/4 tsp Santo Domingo Smoked Paprika DOP Bittersweet
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 – and continue to pound. Mix in 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 until the liquid is absorbed.
- Sprinkle with parsley and serve hot.
ingredients
- 2 garlic cloves, peeled
- 1 tsp cumin seed
- 12 black peppercorns
- 1/4 tsp La Chinata Smoked Paprika Hot
IN STOCK - 1/4 tsp Santo Domingo Smoked Paprika DOP Bittersweet
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
