Rin Ran de la Sierra
Rin Ran is a typical dish from the Sierra de Cazorla, although it is also made in other areas with some differences. It is a hearty dish that laborers used to eat in the fields, served cold and can be served as a tapa, appetizer, or starter.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 1 kilo potato, or potatoes
- 5 bell pepper, choriceros or ñoras
- 2 eggs
- 2 cloves garlic
- 300 grams cod, desalted cod
- 1 onion, or spring onion
- pieces of bread
- salt
- 1 teaspoon ground cumin
- extra virgin olive oils
- green olives
Preparation
10 mins
30 mins
Low
- In a pot, boil the potatoes and the ñoras.
- In a separate pot, boil the eggs.
- Once the potato is tender, remove from heat and drain, reserving some of the cooking water.
- Place the potatoes in a bowl and mash them with a fork or a potato masher.
- Using a knife, scrape the peppers to extract the flesh, add cumin, garlic cloves, and a bit of the reserved cooking water. Blend everything with a hand blender.
- And if you don’t want to do this, you can directly add a couple of teaspoons of choricero pepper paste. Add the blended mixture to the potato and mix.
- Finely chop the spring onion and add it, along with a bit of extra virgin olive oil. Mix well and serve on a plate or dish.
- Chop the hard-boiled egg, and add olives (optional) for a pop of color; I chose some Andújar olives.
- Top with shredded cod, olives, and the egg.
- To finish our dish, just add a drizzle of extra virgin olive oil on top, in this case, from the Royal variety.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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