Another pimenton dish. A simple and tasty way to get some stabilizing sugars, fiber, and beta carotene.
1-2 garnet sweet potatoes
1/2 large onion
2-4 cloves garlic
1 Tbsp pimenton (Spanish smoked paprika)
A few tablespoons olive oil or other liquid fat
Fresh cilantro to taste
Peel and slice the sweet potato into discs; put into a bowl and toss with the oil and pimenton. Slice the onion into thin half-circles and pull apart. Smash the cloves of garlic with the back of your knife. Line the sweet potato discs scalloped-style in a 13×9″ baking dish and spread the onion and garlic on top. Garnish with chopped cilantro.
Cover with foil and bake in a 350 degree oven for about 25 minutes; remove when the potatoes are soft. Serve with plain yogurt or queso fresco.
4 tablespoons butter or olive oil
1/2 medium white onion, chopped
3 cloves garlic, minced
Pinch dried thyme
Salt & pepper
1 1/2 cups arborio rice
A bottle of white wine
3 cups stock
1 roasted red pepper, cut into strips, then chunks (preserved pepper is fine)
1 heaping tablespoon pimentón
Grated Parmesan cheese
Sauté onion, garlic, thyme, salt, and pepper in butter until soft. Add rice and cook a few minutes more. Pour in a few glugs of wine and stir down. Add the stock in doses after this, stirring and adding more as the liquid is absorbed by the rice. On the last round of liquid, add the roast pepper and pimentón. Don’t let the rice stick to the pan. The whole process should take about 20 minutes. The rice should be tender with a little bit of bite in the middle, and the liquid around it should be creamy. Stir in the Parmesan and serve with steamed mustard greens and a glass of the wine. You can make fritters with the leftovers.