Light & Creamy Ajo Arriero Recipe
Ajo arriero is a humble shepherd’s dish typical of Castile La Mancha. No wonder then, that in the neigboring regions of the Valencian Community it is praised as much. If you have never used the Spanish salt cod bacalao, this easy ajo arriero recipe may be the right choice.
Ajo arriero is a fluffy spread that is served on toasted bread (or with boiled eggs).
This ajo arriero recipe is a breeze to make. Traditionally it is made only with the use of a pestle and mortar and if you are willing to put in the work, by all means please do.
But… if nobody’s looking… I recommend using a blender instead!
The texture may vary from chunky to fluffy puré.
Another delicious similar tapas dish similar to ajo arriero is brandada.
What you will need for 4 pax:
500 g potatoes
200 g salt cod (needs soaking)
2 garlic cloves
extra virgin olive oil and salt to taste
Keep in mind that the salt cod bacalao needs 24-48 hours of soaking (check with your fishmonger or consult the package) with regular water replacements.
Once your salt cod is de-salted, boil it together with the peeled potatoes until the potatoes are tender.
Save a little bit of that water (about a glass) to loosen up the spread as needed and pour out the rest.
Blend the garlic cloves. Once the cod and potatoes cool down, get rid of the fish bones and pop everything into the blender and whiz it together, adding a little oil and water, as needed.
Roughly chop up the parsley and add it to the blender. After blending everything together taste for saltiness and add salt and olive oil, if needed.
Serve with great toasted bread or hard boiled eggs.
I bet after making this ajo arriero recipe you will not think anymore that salt cod is intimidating! If you love discovering new foods, why not join my on my tapas & wine tour. Local anecdotes, history and delicious food, copious wine and dessert are included!
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