Ajada (paprika and garlic sauce)


Ajada

is a paprika and garlic based sauce traditionally used all around Spain, but especially in Galicia. This sauce can be used as an accompaniment for many dishes, but the most common use is for fish (hake, monkfish, and cod). Also, you could add this paprika sauce to some vegetables, such as cauliflower, broccoli, cabbage, turnip greens or green beans, as well as to other dishes, for example, lentejas (lentil soup) or fabada asturiana (bean stew).

 

Ingredientsajada and fish

1 cup olive oil
1 tbsp paprika
3 garlic cloves, sliced
1-2 cups fish stock/water
½ glass vinegar

 

Preparation method

  1. In a frying pan, add the oil and heat.
  2. Add the garlic and fry for a few minutes, until slightly brown.
  3. Take off the heat and let it cool down a little.
  4. Add the paprika and let it cook for a few seconds with the residual heat (not for too long, because paprika will get burn).
  5. Immediately, add the fish stock or water and the vinegar. If you are using this sauce to accompany a fish dish, you can use the fish stock resulting from cooking it; otherwise, you can use plain water.
  6. Let it stand for a while.
  7. Then serve pouring the sauce over the ingredients.

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