Introducing a Despaña remix on the classic Ensaladilla Rusa, a quintessential Spanish staple renowned across bars and restaurants throughout Spain. This beloved dish embodies the vibrant culinary culture of Spain, offering a tasty blend of fresh vegetables and savory seafood. With its colorful medley of potatoes, carrots, and piparras, punctuated by the tender goodness of Don Bocarte bonito tuna, this Ensaladilla beautifully captures the essence of Mediterranean flavors in every bite.

Ideal for sharing with a group of friends or family, this recipe serves as the perfect starter or centerpiece for gatherings and celebrations. Whether enjoyed as a refreshing appetizer or a satisfying side dish, its versatility makes it a crowd-pleaser for any occasion.

The ensaladilla is a pantry-friendly recipe, making it effortlessly accessible for home cooks seeking to whip up a delicious meal with basic ingredients. By combining pantry staples like potatoes, canned tuna, and eggs with the unique tang of piparras vinegar, this recipe offers a convenient solution for those craving a taste of Spain without the need for elaborate shopping trips.

Vamos!

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Ingredients for Gudindilla Pepper Mayonnaise

1 whole egg
5 Guindilla Peppers
Vinegar from Guindilla jar
Olive Oil
Salt

Ingredients for Ensaladilla

Serves 3-4 people.

1 whole potato
2 whole carrots
1 tin of Don Bocarte Bonito Tuna
1 jar of Himafesa Guindilla Peppers
1 whole egg
Salt

Directions for Guindilla Pepper Mayonnaise

In a blender, combine the egg with guindilla vinegar.
With the blender running, slowly drizzle in the olive oil, blending continuously until the desired texture is achieved.
Once the mayonnaise reaches the desired consistency, add the guindillas to the blender.
Blend briefly to incorporate the guindillas into the mayonnaise.
Your guindilla mayonnaise is ready to use.

Buen Provecho!

Directions for Ensaladilla

Cut the potatoes and carrots into small cubes.
In a pot, bring water to a boil.
Add the potatoes to the boiling water and cook for 5 minutes.
After 5 minutes, add the carrots to the pot with the potatoes.
Drain the cooked vegetables and let them cool.
In a mixing bowl, combine the cooked potatoes and carrots.
Add guindilla pepper mayonnaise (see other recipe), salt, and guindilla vinegar from the jar to the vegetable mix. Stir to combine.
In another pot, bring water to a boil with guindilla vinegar added.
Create a whirlpool in the boiling water and carefully crack the egg into the center. Cover and cook for 3 minutes for a poached egg.
Place the seasoned veggies onto a plate.
Top the veggies with the poached egg.
Cover the entire dish with guindilla mayonnaise.
Add slices of Don Bocarte Bonito Tuna on top of the mayonnaise.
Finely chop the guindilla peppers and sprinkle them over the dish.
Enjoy your Ensaladilla!

Buen Provecho!

$19.99

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