Tuesday 15 July
Kathy and Russel brought us a
beautiful prezzy of saffron from their time in Madrid; we like to think they
smuggled it in past the ever-alert beagles of the customs and agriculture
agency, but it's actually packaged and quite legal. So we thought we'd use it in something with a
Spanish accent.
We started by parboiling some diced potatoes and getting out the leftover canellini beans from Saturday's
dinner.
Then we cubed up two Spanish-style
chorizos (Kroger Brothers' version), a big red pasilla pepper, and an onion,
and chopped some garlic.
Sautéed the chorizo in a few
tablespoons of olive oil over medium heat, then added the onions, garlic, and
red pepper. When they just turned brown,
added a few pinches of the saffron and about a Tablespoon each of ground coriander
and cumin, to sizzle for a bit in the Indian fashion. We would have used a little Pimentón de la
Vera, as above, but we could tell from tasting that there was plenty in the chorizo
already.
Deglazed the pan with a healthy
shot of sherry vinegar and a glug of cheap white wine, scraping up the browned
bits, and then tossed in the potatoes to soak up the flavors for some
minutes. At the end, stirred in the
leftover beans and let them get friendly with everything.
It might not be genuine Spanish
food, but it sure tasted great.
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