Ajada (Galician Garlic and Paprika Sauce)
Ajada (Galician Garlic and Paprika Sauce) - kvalifood.com
A quick sauce from Galicia in northwest Spain – sliced garlic browned slowly in olive oil, then paprika stirred in off the heat. The paprika must go in off-heat or it burns in seconds. Originally from Extremadura, brought north by shepherds. Drizzled warm over fish, octopus, or boiled vegetables.
Makes ca. 120 ml (4 servings)
Ingredients
- 100 ml extra virgin olive oil
- 4-5 garlic cloves, peeled and thinly sliced
- 1 tbsp sweet paprika (pimenton dulce)
- 1 tsp white wine vinegar (optional)
- 1 pinch hot paprika (pimenton picante), optional
Directions
Place the sliced garlic in a small pan with the olive oil. Set over low heat. Cook slowly, stirring occasionally, until the garlic turns light golden, about 3-5 minutes. Do not let it darken past light gold.
Remove the pan from heat. Wait about 30 seconds for the oil to cool slightly. Add the sweet paprika (and hot paprika if using). Stir continuously until the paprika is fully dissolved and the oil turns deep red.
Add the vinegar if using and stir to combine. Serve warm, drizzled directly over fish, boiled potatoes, vegetables, or octopus. The garlic pieces are traditionally left in.
Notes
Start garlic in cold oil for more even browning and better flavor extraction.
For a refined version, let the sauce rest for several hours so the paprika settles, then strain through cheesecloth.
Stores refrigerated for up to two weeks.
See Also
Salsa Brava (Madrid-Style Spicy Tomato Sauce)
Picada (Catalan Nut and Garlic Paste)
Biber Salcasi (Turkish Red Pepper Paste)
Salsa Tonnata
