Parrochitas or Baby Sardines
Lechuga de Mar Porto Muiños (Sea Lettuce)
Cured Spanish ham
Pimentón (Spanish paprika)
Extra Virgin Olive Oil
Fresh orange juice
Soak the sea lettuce to remove the salt, changing the water several times and cut into fine julienne strips.
Dust the parrochitas or baby sardines in flour and fry till golden.
Cut the green beans into julienne and boil for 10 minutes.
Prepare an ajada with the olive oil, garlic and pimentón. **
Dice the potatoes and boil.
Beat the mayonnaise and add the orange juice to taste.
Chop the ham, and sauteé lightly with slivers of garlic, the green beans and the potatoe.
Garnish with a few cherries and serve warm.
** Ajada is a classic Galician accompaniment to potatoes, greens and white fish like hake, salt cod etc. Take a frying pan and heat up three or four tablespoons of extra virgin olive oil. Take three or four unpeeled garlic cloves and bruise them a little. Add them to the olive oil and fry till golden. Remove frying pan from the heat and add a heaped teaspoon of good quality Pimentón (De la Vera or Murciano) and stir gently. You have to take great care that the pimentón doesn’t burn, allowing it to settle on the bottom of the pan. It’s the garlic and pimentón flavoured oil that you’ll be drizzling over the dish.
For excellent recipes, in Spanish, using Porto Muiños edible seaweed products, check out ‘cocinar con algas’ on their superb website. http://www.portomuinos.com/index.php?idioma=es