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Porrusalda
Hello!
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.
Chicken soup
With winter getting close it’s a good time to start preparing hot dishes, like this chicken soup. Chicken soup will bring you a nice dinner at night, but also stock chicken which can be used as another ingredient in some recipes.
Ingredients:
- 1 Onion
- 2-3 brances of celery
- 1 leek
- ½ pumpkin
- 1 chicken carcass
- 1 garlic head
- Thyme
- Rosemary
- Pasta
We will start placing a chicken carcass in a big pot. Then we will cut vegetables to add to the pot:
An onion in about 8 pieces, a garlic head just cut in half, 2 or 3 celery branches, one leek, half pumpkin. On the pot wi will aslo add salt, rosemary and thyme, and then cover the vegetables and chicken carcass with cold water.
You can also add other ingredientes like carrot, bay laurel leaves, pepper, chili (if you like it spicy), patatoe, artichoke, parsley …
Once water starts to boil let the stock on the fire about forty five minutes.
Use the stock to cook pasta, add more salt if needed and you have ready this chicken soup.
If you replace the chicken carcass with some prawns heads, the rests of some other fish you can make a fish stock, and cooking the pasta with the stock and the prawns you will get a really nice fish soup.
Finally once you test the recipe for first time you will prefer your soup to be more flavour concentrated or less, just increase the amount of vegetables if you want stronger flavour or decrease if you want it lighter.
Hope you like this recipe, see you soon!
Recipes from Spain 