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talking about food. Patatas alinidas and saffron rice


The conversation here at krow towers swings between football, golf and food with a little bit of work thrown in for good measure.
Todays subject was fabulous recipes from Morito and Will mentioned the recipe for Patatas Alinidas. I am so sad that I knew exactly the recipe he was talking about but I haven't cooked it yet. I will do now.
Heres the recipe ... along with Moro saffron rice, which he was also raving about.
Ingredients
4 medium (cyprus) potatoes (about 750g), unpeeled
Salt
Half a green pepper, very finely chopped
Half a small red onion, very finely chopped
2 tbsp red wine vinegar, with a pinch of sugar
175ml extra virgin olive oil
1 tbsp finely chopped flat-leaf parsley
Smoked sweet Spanish paprika
Method

Add the potatoes to a pan of cold water with 2 tsp salt, bring to the boil and simmer for about 30 minutes, or until soft. Place the pepper, onion and vinegar in a bowl and put to one side. Remove the potatoes from the pan and leave in a colander for 10 minutes to dry out a little.
While the potatoes are still hot, peel them and place in a bowl with the olive oil. Mash them roughly; some texture is desirable for this dish.
Add the pepper, onion and vinegar mixture, combine and check the seasoning. Spread the mixture on a plate, sprinkle with the chopped parsley and a little paprika and serve, ideally with picos – Andalusian breadsticks.

Saffron rice
Saffron rice is eaten at weddings and on special occasions throughout much of the Muslim world. It is an elegant rice, subtly scented with butter and spice. This dish can be made in 15 minutes if the rice has been soaked. Serves 4.

Ingredients

cinnamon stick 
5 whole green cardamom pods, cracked 
3 whole black peppercorns 
200g basmati rice, washed and soaked in salted water for 3 hours 
2 tbsp roughly chopped pistachio nuts (optional) 
2 tbsp barberries (optional) 
sea salt 
1 good pinch of saffron threads (about 100 threads) infused in 4 tbsp boiling water
80g unsalted butter 
to serve
200g homemade or Greek yogurt, seasoned with 1 crushed garlic clove, salt and pepper 
caramelised crispy onions


Method 
Melt the butter in a saucepan over a medium to low heat. 
Add the cinnamon, cardamom pods and black peppercorns and gently fry the spices until their aromas start to be released (about 4 minutes). 
Drain the rice well, add it to the butter, and stir to coat for a minute. 
Turn up the heat to medium to high. If you are using pistachios and/or barberries, stir them in now. 
Pour enough water over the rice to cover it roughly by 1cm, and season with salt. 
Rest some greaseproof paper on the surface of the water, then place a lid on the pan, bring to the boil and simmer for 5 minutes. 
Lift the lid and paper off the pan and drizzle the saffron water evenly over the rice. Replace the paper and lid. Turn down the heat to medium to low and cook for 4-5 minutes.
Serve with the seasoned yogurt on the side and caramelised crispy onions on top.
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