The Red Garlic –although the real name is not “Red….”, but “Colorado….= Colorado”, that is same than Red.
This kind of food is a typical food of Almería, but also of Cordoba (both in the South of Spain). Also in Málaga.
It is a dish that takes mashed potatoes, dried peppers, tomatoes, cumin and usually takes fish -- usually cod--. And it is usually eaten in Easter Week.
These are the ingredients (for 4 persons): 1 kg of potatoes. 1 onion. 2 cloves of garlic. 2 dried peppers. Ground cumin pinch. Virgin olive oil. Sherry vinegar to taste. 200 grams of without salt cod.
First of all, peel the potatoes , the onion and cut both in crude dice , put them in a pot covered with water and salt, and cook 20 minutes, then , we drain everything. While the potatoes are cooked , we put oil in a pan to heat and fry the dried peppers and garlic cloves, peeled, take lots of color. When everything is ready , we put in a bowl to mash the cooked potatoes and onion , peppers and garlic fried. We grind all very well , until a thick puree , add a little of the cooking water from the potatoes and , without stop moving , come pouring oil on linen , as if it was a mayonnaise. Once the texture is desired , add the cumin , vinegar, add salt , if required , and store in the refrigerator at least two hours.
With a carving knife , very sharp , we take the piece of cod and cut it into very thin slices . We discard the skin .
Presentation: in four bowls , put the " Garlic colorao " cold , place it over cod and sprinkle slices with olive oil .
Tip: If you have time , it is always better to buy cod salting and desalting at home, because if not used, enduring several months in the fridge . To desalt the cod properly, cold water to cover and leave in the fridge for 24 hours , changing the water every 8 hours.
Well, but this one must be the result:
Ajo colorao (Red garlic)
I hope that you want to try it.
Till soon, kind regards,
Luis.
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