Home > Soup, Spanish, Vegetarian > Porrusalda



Porrusalda makes me nostalgic from the days I’ve spent working in Madrid, but I’ve never tasted this recipe, which was a great mistake. This recipe comes from north Spain and it is simple to prepare and great to taste, specially on winter.

Ingredients (2 people)

  • 2 leeks (or 1 big leek)
  • 2 medium potatoes
  • 1 garlic clove
  • Sweet paprika
  • Small portion of chili (optional)

Hi this porrusalda is a lovely recipe, it’s easy to prepare but with a great taste and it’s a nice choice for winter nights. Cut the leek in pieces of about 3 cms. Add olive oil in a pot, just enough to barely cover the base. Don’t let the oil get to hot before adding the leek, a small portion of chili if you like spicy, one crushed garlic clove, salt and pepper. Move and cook for about a minute. Add sweet paprika, move and quickly add water. It’s important to add water quickly, otherwise paprika will burn and taste bad.  Cook for 18 minutes.

Then add 2 potatoes previously peeled cut in regular pieces. Add more water if needed, also taste to check if you need more salt. Cook for 22 minutes and your porrusalda is ready.



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