recipe for Chili Garlic Bacalao has been reproduced
courtesy of Orce
Serrano Hams - www.orceserranohams.com
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
This recipe for Spanish salt cod is very similar to
"bacalao al pil pil", a quicker version using
simple ingredients such as olive oil, plenty or garlic
and diced chilli pepper. Bacalao needs to be soaked
for 24 hours before cooking so this recipe is ideal
for a starter if you have leftover salt cod. Easy to
make enjoyable tapas, make sure there is plenty of fresh
crusty bread handy for mopping up all that delicious
infused olive oil.
for Chili Garlic Bacalao
6 Cloves of garlic
1 Red chili pepper
1 large or 4 14cm terracotta cazuelas
to make Chili Garlic Bacalao
half an inch of olive oil into each cazuela.
up the salt cod and drop into the olive oil.
chop the garlic cloves and chili pepper.
the garlic and pepper over the fish and stir so all
the ingredients are covered in olive oil.
can be placed on the hob or bbq, cook for 3 - 4 minutes
until the oil begins to bubble.
from the heat, garnish with plenty of parsley and
up the bread and use to mop up the garlic and chili
infused olive oil.
simple recipe can also be used to make a wilted spinach
and bacalao salad (pour the hot oil over baby spinach
leaves and serve with vine tomatoes)
with permission of Orce