Juan invites you to the Spanish island
Juan is a longtime family friend. My grandparents met him on their trips to Lanzarote, part of the Canary Islands. He is a true local, born on the island in 1950, where he worked as a radio officer for several years. Through this he had many international exchanges and still loves to show people his culture and especially the way of life in the Canary Islands.
Papas arrugadas are Canarian „jacket potatoes“ with a fine salt crust. They are a staple food on the Canary Islands. As with almost every meal, the typical Canarian red mojo, "Mojo Colorado", is served with it.
Portions: 4
Preparation time: 40 min
Ingredients:
Papas arrogadas
1kg jacket potatoes
1l water
300g sea salt
Mojo colorado
Dried red pepper
Garlic
Salt
Oil
Vinegar
Breadcrumbs
Equipment
Medium pots
2 container
Mortar
Steps to Success - Papas arrogadas
Wash the potatoes, but do not peel them. Cover the potatoes with water in a not too small pot of about 22 cm. Then add all the salt. This sounds a lot and it is, but it is right. Put a lid on it.
Then cook the potatoes in about 20 minutes. Remove the lid and let it boil very briefly, about 2 - 3 minutes. In no case boil down far, otherwise you will have a salt puddle. Drain the salt water and transfer the potatoes to another container, this is important. When drying, the potatoes get a fine salt crust.
A small excursion to the original recipe: Normally potatoes are cooked in sea water, that's why potatoes are so popular on ships, it's almost the only food that can be cooked in sea water, try that with rice or pasta. It's the same in the Canary Islands. Seawater has about 35 grams of salt per liter 3.5%. So to create a salt crust the water has to be reduced further, to a tenth, that takes time. With the above-mentioned variant with a 35% saturated salt solution, the process is much faster.
Steps to Success - Mojo Colorado
Take the peppers and remove the seeds. Otherwise the mojo will be too spicy.
Then soak in lukewarm water for a few hours, drain and chop finely.
Finely chop and pound in a mortar along with a few cloves of garlic and salt, working the paste as best you can.
Crush the paste as much as possible until the ingredients are very fine, then add the oil and salt.
Add the oil and vinegar according to your taste, and when everything is well mixed, add the breadcrumbs and mix them in to thicken the mojo.
That's already it. ¡Buen provecho!
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