Pipirrana, what a lovely name for a dish.
When working with my OH at our Golf Academy, many of our members, have heard through the grapevine, or by myself that I’m a little obsessed about food. Many of the men, are very proud of the culinary skills, and are more than happy to demonstrate to me, and I have no objection, as this results in many delicious lunches prepared for me, in the beautiful alfresco setting at the golf course.
Yesterday was no exception with the lovely ‘Javier’ rustling up his take on ‘Paella’ and the wonderful summer salad.
Pipirrana is a fresh, chopped Spanish salad, and like many Spanish dishes, there are many takes on it. It basically is ‘Porra” the thick, soupy tomato dip, before it has been blitzed in a blender, with a few personally chosen added ingredients, my favourite being ‘Pulpo’ or crabsticks.
It is a refreshing salad to have on the side of any grilled, barbecued meat or fish dish, or on top of Bruschetta as a canapé.
All ingredients should be peeled and finely chopped.
Sea salt and Fresh ground black pepper
Crabsticks, hard-boiled eggs, pulpo. / Optional
Mix all ingredients in a large bowl; add oil and vinegar to coat and season.