Recipes from Granada

Broad Beans and Ham

Ingredients for 4 servings: 

• 500 g young broad beans
• 200 g Serrano ham
• 1 onion
• Olive oil
• Salt

 

Chop the onion and sauté in the olive oil in a shallow casserole. When the onion turns golden, add the broad beans, previously removed from the pod and rinsed. Add a small amount of water so the beans will be steamed. Lower the heat and cover with a tight lid. Leave to simmer slowly, moving from time to time so the beans will fry slowly. When they are tender, add the ham, cut into small cubes, and sauté for 5 minutes.

The perfect garnish for fried eggs and local homemade bread.

 

Plato alpujarreño (Alpujarra-style combination platter)

Ingredients for 4 servings: 

• 1.5 kg potatoes
• 1 spring onion
• 4 eggs
• Morcilla (blood pudding) 1 piece per serving
• Chorizo.  1 piece per serving
• Serrano ham (from the Alpujarra region)
• Sweet green peppers 1 per serving

 

Slice the potatoes, not too thinly. Cut the spring onion into thinner slices than the potato. Pour a generous amount of olive oil into a frying pan. Heat slightly and add the sliced potatoes.

Cut the green peppers into medium-sized pieces, removing the seeds. Fry in another pan until soft.

Fry the eggs, chorizo and morcilla.

Place all the ingredients, piping hot, on a large dish and serve with a generous slice of Serrano ham from the Alpujarra region.

This is a satisfying dish that is easy to make and a favourite of both children and adults.

 

Migas

Ingredients: 

• Bread
• Garlic
• Sweet green peppers
• Streaky bacon
• Longaniza (a type of sausage)
• Extra Virgin olive oil
• Salt and water

 

Garnish: 

• Grilled sardines
• Melon

 

Use leftover bread, at least one day old. Trim the crust from the bread. Soak the bread in water for a couple of minutes until soft but not too wet. Squeeze to remove excess water.

Coat the bottom of a deep frying pan with a generous amount of olive oil. Cut the garlic cloves into quarters and fry in the olive oil to give it flavour. Remove.  Add the bread crumbs to the pan and stir until loose and golden, coated with just enough olive oil to be soft but not oily. Add the fried garlic.

Fry the peppers, bacon (until golden) and longaniza sausage in a separate pan. Remove and keep warm.

Serve the migas in a large platter, with the longaniza, bacon and peppers. You can also cut the garnish into small pieces to mix with the migas or serve separately for your guests to help themselves.

Migas are normally eaten with grilled sardines and melon or grapes.

There is also a sweet variant in some regions, adding chocolate to the migas instead of the peppers and meats.

Migas can also be made with semolina.

 

Gazpacho

Ingredients for 6 servings: 

• 2 kg of ripe red tomatoes
• 2 tender green frying peppers.
• 2 cloves of garlic
• 1 small cucumber
• 300 ml olive oil
• 1/2 glass wine vinegar
• Salt

 

Rinse, peel, and dice the peppers, garlic, tomatoes and cucumber. Add the olive oil, vinegar and salt. Beat in a blender until smooth. Add water until it has the desired consistency. To thicken, add a small slice of bread without the crust.

Salmorejo is a thicker version of gazpacho. It's made in the same way, but with a greater quantity of bread (1 loaf or stick from the day before without the crust), previously soaked in a small amount of water.

Serrano ham, hard-boiled eggs, tomatoes, sweet green peppers and cucumber, all finely diced, are often served as a garnish.

It's a very refreshing summer dish.

 

Sacromonte-style omelette

Ingredients for 6 servings: 

• 100 g pork or lamb's brains
• 100 g pork or lamb's testicles
• 6 eggs
• Extra Virgin olive oil
• A bit of bone marrow
• A few laurel leaves
• White Wine
• Salt

 

Clean the brains and testicles and cook for 5 minutes in a pan with salt, a laurel leaf and a generous dash of wine.

When done, remove from the heat and allow to cool. Sauté in a frying pan.

Beat the eggs with the bone marrow and salt to taste. Stir and allow the mix to cook in the pan. Turn the omelette over, cook on the other side, and serve on a platter.

You can also add diced ham and even chorizo or peas to this omelette.

This highly nutritious dish has a soft texture.

 

Remojón Granadino

Ingredients for 4 servings: 

• 200 g salted cod
• 1 kg oranges
• 100 g spring onions
• 2 cloves of garlic
• 100 g 2 cloves garlic
• 3 hard-boiled eggs
• Extra Virgin olive oil
• Vinegar
• Paprika

 

Rinse the cod under cold water to remove the salt and dry with a paper towel. Grill lightly and break it into small pieces into a deep serving dish.

Peel and dice the oranges, spring onions and garlic. Mix the cod with the other ingredients and season to taste with olive oil, vinegar and paprika (to give the salad a touch of colour).

Add the boiled egg, chopped.

 

Olla de San Antón

Ingredients for 6 servings

• 1/2 kg dried broad beans
• 200 g white beans
• 1 onion
• 1 pimiento choricero (dried sweet red pepper)
• 1 garlic bulb
• 1 salted pork chine
• 1 Spanish salted ham bone
• 200 g pork ribs
• 200 g streaky bacon
•  1 pork ear
• 1 pork tail
• 100 g cured lard
• 1 sprig of thyme
• 2 leafs of fennel
• 2 cups rice
• 3 potatoes
• Salt

 

Soak the broad beans and white beans overnight.

The next day, peel the onion and cut it in half, rinse the chine and ham bone, and place all the ingredients except the morcilla (black pudding), rice and potatoes in a pot (preferably earthenware). Add water to cover. Simmer over low heat for an hour and a half.

Next, peel and dice the potatoes and add them to the pot with the rice and morcilla (previously pierced so it won't burst open).

Cook for a further 20 minutes. Serve hot, with the beans, potatoes and rice in one dish and the meat in another, as a garnish.