🇪🇸 Spanish Vegetarian

Potato al Ajillo

Name: Potato al Ajillo
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 3 servings
Cuisine: Spanish
Ingredients: to taste Salt; 4 cloves, minced Garlic; 4 Potato; 3 Dried Red Chilies; 1, sliced Bell Pepper; 2 tbsp Tomato Sauce; 2 tbsp Olive Oil; 3, cut into batons Spring Onions; 1 tsp Smoked Paprika

🇪🇸 Spanish

Sizzling in oil with sliced garlic and dried chili — al ajillo, Spain's greatest small plate. About 17 minutes from fridge to table.

Prep 10 min Cook 7 min Serves 3 Easy

Ingredients

Saltto taste
Garlic4 cloves, minced
Potato4
Dried Red Chilies3
Bell Pepper1, sliced
Tomato Sauce2 tbsp
Olive Oil2 tbsp
Spring Onions3, cut into batons
Smoked Paprika1 tsp

Optional extras

Fresh Parsleyhandful, to finish

Instructions

1
Warm the olive oil in a wide paella pan or heavy skillet over medium heat until it flows easily.
2
Sear the Potato until golden on all sides, then push it to the edges of the pan.
3
Soften Garlic in the middle of the pan, adding Smoked Paprika after a few minutes, building a sofrito — low and slow, five full minutes.
4
Season with paprika and salt and stir for thirty seconds so the paprika blooms without scorching.
5
Add the liquid, bring to a confident simmer, and let everything cook until the Potato is done and the sauce has thickened and glossed.
6
Rest off the heat for five minutes, finish with lemon wedges and parsley, and serve from the pan.

Chef's tip

Taste and adjust the salt at the end; sauces concentrate as they reduce.

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Video: The Famous GARLIC POTATOES from Málaga Spain | Papas con Adobillo · on YouTube