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@ TravelTelly
2025-03-11 19:51:35
### **Papas 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 **water**
### **Instructions:**
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.
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### **🔥 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!