A recipe from Malaga , Spain which can be found in Elizabeth Luard’s ” The Flavours of Andalucia” .
Ingredients
- 2 lb potatoes
- 6-8 saffron threads
- 4 tbsps olive oil
- 1/2 cup blanched slivered almonds
- 1 plump clove garlic peeled and sliced
- 1 slice stale bread cubed
- sea salt and pepper
Servings:
Instructions
- Peel the potatoes and cut into chunks. Put them into a wide saucepan and cover with salted water.
- Roast the saffron threads in a spoon held over a flame and then add them to the potatoes.
- Warm the oil in a small frying pan and sprinkle in the almonds, garlic and bread. Fry them all until golden.
- Transfer the contents of the frying pan to a blender and blend with a little water. Add to the potatoes and season.
- Bring to the boil then reduce the heat and simmer, loosely covered, until nearly tender. Remove the lid and bubble up to evaporate all the liquid, until they are frying in their own juices.
- Let them brown a little before serving piping hot.
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