Andrajos de Jaén

Name: Andrajos de Jaén
Total time: 2700 s
Yield: Serves 4 servings
Ingredients: 1 1/8 lbs potatoes (about 500 grams); 3 1/2 oz salted cod (about 100 grams); 1 1/3 cups all-purpose flour (about 200 grams); 1 teaspoon tomato purée; 2 garlic cloves; Paprika; Fresh parsley; Saffron; Black pepper (optional); Extra virgin olive oil; Salt

Olga Sierra @cook_2669342

Madrid

Traditional recipe from the province of Jaén. You can make these andrajos with almost anything. I made them with cod, which is my favorite, but you can also add clams, shrimp, etc. 'Andrajos' actually refers to the dough added to the stew. If you have leftover dough, you can make a delicious dessert by frying pieces in oil and then coating them in sugar and cinnamon. For me, this is an amazing dish—I hope you enjoy it!

Olga Sierra @cook_2669342

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Ingredients

45 minutes

Serves 4 servings

1 1/8 lbspotatoes (about 500 grams)
3 1/2 ozsalted cod (about 100 grams)
1 1/3 cupsall-purpose flour (about 200 grams)
1 teaspoontomato purée
2garlic cloves
Paprika
Fresh parsley
Saffron
Black pepper (optional)
Extra virgin olive oil
Salt

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Steps

45 minutes

1

Clean, peel, and slice the potatoes very thinly. Place them in a pot with olive oil along with the chopped cod.
2

Sauté briefly, then add the paprika and tomato purée. Cover with water and cook for about 30 minutes.
3

Meanwhile, make the dough by mixing the flour with water to form a ball. Cover and let it rest for about 20 minutes. After resting, roll out the dough and cut it into small discs or any shape you like.
4

In a mortar, crush the garlic, parsley, pepper, and saffron with a little salt (use very little, since the cod is already salty).
5

Add the mixture from the mortar to the stew along with the dough discs, spreading them evenly over the surface. Cook for another 10 minutes, until the dough is cooked through. Ready to serve!