Spanish paprika mashed potatoes with crispy pork belly
Total time45 min Preparation and possible waiting 15 min · Cooking 30 min How this time is calculated
Preparation and possible waiting: 15 min · Cooking: 30 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 45 min Preparation and possible waiting 15 min · Cooking 30 min How this time is calculated
Preparation and possible waiting: 15 min · Cooking: 30 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
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Recipe characteristics
Starter
Lunch
30 to 60 minutes
Method
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Peel potatoes and garlic. Cut potatoes into roughly 3 cm chunks, breaking off the end of each cut with the knife. Chop two garlic cloves and leave the third whole.
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Put potatoes, whole garlic clove, bay leaf and half the salt in a saucepan. Cover with water, bring to the boil and simmer for 20-25 minutes until easily pierced with a fork.
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Meanwhile, cut cured pork belly into three or four thick strips. Place rind-side down in a frying pan with the olive oil. Cook over low heat for 10-15 minutes to render the fat.
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Turn the pork and increase to medium-high heat. Brown the sides for 3-5 minutes until the rind is crisp and the meat cooked through. Lift onto a kitchen-paper-lined plate with a slotted spoon. Take the pan off the heat.
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Reserve about 200 ml cooking water. Drain potatoes and garlic through a sieve, discard the bay leaf and return potatoes and garlic to the saucepan.
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Let the pan fat cool slightly for 2 minutes. Add the two chopped garlic cloves and cook over low heat for 1-2 minutes. Remove from the heat, stir in sweet paprika and hot paprika for 10 seconds.
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Mash hot potatoes and cooked garlic with a fork. Gradually stir in all the paprika and garlic oil. Add reserved water a spoonful at a time for a thick mash with small lumps. Taste and use remaining salt only if needed.
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Cut the crisp pork into bite-size pieces and scatter over the potatoes. Serve hot in four shallow bowls.
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