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@ TravelTelly
2025-03-11 19:51:35Papas Arrugadas with Mojo Verde & Mojo Picón + Gambas al Ajillo
These two classic Canarian and Spanish dishes are a must-try if you love bold flavors! Papas Arrugadas (wrinkly potatoes) are small salt-crusted potatoes served with mojo verde (green sauce) and mojo picón (spicy red sauce), while Gambas al Ajillo (garlic shrimp) is a sizzling tapas dish loaded with garlic and chili flavors.
🥔 Papas Arrugadas with Mojo Verde & Mojo Picón
Ingredients:
✅ For the Papas Arrugadas:
- 1 kg small new potatoes (preferably Canarian or baby potatoes)
- ½ cup coarse sea salt
- Water (enough to barely cover potatoes)✅ For Mojo Verde (Green Sauce):
- 1 bunch fresh cilantro (or parsley)
- 2 cloves garlic
- ½ tsp cumin
- ½ tsp sea salt
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 2 tbsp water✅ For Mojo Picón (Spicy Red Sauce):
- 2 dried red chili peppers (rehydrated in warm water)
- 2 cloves garlic
- ½ tsp cumin
- ½ tsp sea salt
- ½ tsp sweet or smoked paprika
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 2 tbsp waterInstructions:
1️⃣ Cook the Potatoes:
- Wash the potatoes but do not peel them.
- Place in a pot with enough water to just cover them and add salt.
- Boil until water evaporates and potatoes develop a wrinkled, salty skin (~20-25 min).2️⃣ Prepare the Mojo Verde:
- Blend all ingredients until smooth. Adjust salt and consistency with water.3️⃣ Prepare the Mojo Picón:
- Blend ingredients into a thick sauce, adjusting heat by adding more chili.4️⃣ Serve:
- Drain the potatoes and let them dry in the pot for a few minutes. Serve with both sauces on the side.
🦐 Gambas al Ajillo (Spanish Garlic Shrimp)
Ingredients:
- 300g fresh shrimp (peeled, tails optional)
- 4-5 cloves garlic, thinly sliced
- 1 small red chili (or ½ tsp red pepper flakes)
- 4 tbsp olive oil
- ½ tsp sea salt
- ½ tsp paprika (sweet or smoked)
- 2 tbsp white wine or dry sherry (optional)
- Fresh parsley (for garnish)
- Lemon wedges (for serving)
Instructions:
1️⃣ Heat the olive oil in a pan over medium heat.
2️⃣ Add the garlic and chili and sauté until fragrant (don’t burn the garlic!).
3️⃣ Add the shrimp, season with salt & paprika, and cook until pink (~2-3 min).
4️⃣ Deglaze with white wine, if using, and let it reduce slightly.
5️⃣ Remove from heat, sprinkle with fresh parsley, and serve hot.
🔥 Serving Tips:
🥖 Serve both dishes with crusty bread to dip into the sauces!
🍷 Pair with a crisp white wine like a Canarian Malvasía or a Spanish Albariño.
🌞 Perfect for a tapas night or a taste of the Canary Islands at home!