Rin Ran de la Sierra
Juan Manuel Pardo García
The Rin Ran is a typical dish of the Sierra de Cazorla, although it is also made in other areas with some differences. It is a forceful dish taken by day laborers in the countryside, it is eaten cold and can be served as a tapa, appetizer or as an entrance.
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, desalao
  • 1 onion, or chive
  • pieces of bread
  • salt
  • 1 teaspoon ground cumin
  • extra virgin olive oils
  • green olives
Preparation
10 mins
30 mins
Low
  • We put in a pot to cook the potatoes and the ñoras.
  • In a separate saucepan we cook the eggs.
  • Once the potato is tender we remove from the fire and drain, keep some cooking water.
  • We put the potatoes in a bowl and with a fork or with a masher we crush the potato.
  • With the knife scrape the peppers to remove the meat, add the cumin, garlic cloves and some cooking water that we had reserved. We crush everything with the blender .
  • And if you do not want to do this, you can directly add a couple of teaspoons of chorizo ​​meat. We add to the potato what we have crushed and mix.
  • Chop the onion finely, and add it, with a little virgin olive oil. We mix very well and serve on a plate or platter.
  • Cut the hard boiled egg, and add olives (optional) to give a point of color, I have chosen some olives from Andújar.
  • We put on top the cod cut into strips, the olives and the egg.
  • To finish our dish, we only have to add a little extra virgin olive oil, in this case the Royal variety.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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