This month we are going to make a lovely recipe from South Spain called “Ajo Colorao”
It’s also suitable for vegetarians or vegans without the ray
Hope you all enjoy it.
1 kg of potatoes
3 dried red peppers
2 ripe tomatoes
1/2 kg of ray
6 cloves of garlic
2 spoonfuls of sweet pepper
3-4 strands of saffron
1 dl of olive oil
1/2 teaspoon of cumin
Boil the potatoes with the dried peppers and the tomatoes. When they are about half cooked, add the pieces of ray and allow to boil for a further 15 minutes.
Meanwhile, grind the cumin, saffron, garlic, cooked red peppers and tomatoes.
Mash the potatoes and add the above. Then check the salt and add the oil, paprika, a little of the stock, and the de-boned fish meat. Mix together with a wooden spoon.
Serve accompanied by fried cornflour balls and several strips of baked peppers.