This is comfort food at its best. It’s an Omar Allibhoy recipe adapted from a Basque Country speciality. Very easy to make, very easy to eat. We adapted it slightly according to what we had in the cupboard/fridge. Serves 4-6 – but we ate it all!
3 tbsp olive oil
1 large Spanish onion, finely chopped
4 garlic cloves, finely chopped
1 red pepper, seeded and finely chopped [because I don’t like green!]
500g potatoes, peeled and roughly chopped
1 ripe tomato, chopped [we used a tin of tomato flesh, and discarded the drained juice]
2 tsp sweet pimentón
½ fish stock cube or 2 tsp miso soup powder [we used miso]
500g fresh tuna cut into chunks
2 tbsp freshly chopped flat leaf parsley
Sea salt Heat the oil in a pan over a medium heat and add the onion, garlic and pepper. Cook for 10 minutes until softened. Add the potatoes, tomatoes and pimentón. Cook for a further five minutes. Add the saffron, 500ml water and the fish stock cube/miso powder. Cook for about 15-20 minutes until the potatoes are done. Add the tuna, plus sea salt to taste. Remove from the heat [it will continue to cook with the heat from the water and potatoes] and sprinkled with parsley. Leave the pan to stand for 10 minutes before serving. If you can!
5 to remember
el atún – tuna
adaptado/a – adapted
el armario – cupboard
muy fácil para hacer – very easy to make
muy fácil para comer – very easy to eat
‘Tapas Revolution’ by Omar Allibhoy.
Check out his website by clicking on this link:-