LA RIOJA, nestled inland in between the northeastern frontier of Castilla León and neighboring Navarra on the east, and to the north, the Basque Country; is The Iberian´s Peninsula´s most quintessential red wine making region area and the origins of uncountable international wine award challenges.

 

La Rioja is known for its la batalla ( battles or competitions ) de vino festivals, and virtually the whole population is involved in the winemaking and enological sectors professionally in addition to tourism, hospitality and of course, the restaurant / bar industries.

 

This region does not house an El Corte Inglés Department Store; all the shops, and they are incredible are owned and operated by the Winemakers´wives or girlfriends or moms or mother in laws ...

 

GASTRONOMICALLY SPEAKING ...

 

The food is peppery, containing smoked paprika, peppers of all types, garlic, hot chilie peppers, and grape vine grilling ...

 

Most of the gastronomic offerings are simply done, and quite authentically classic. This is the land of game, legumes, snails,  salt cod, roasts, char broiling and grilling on open flame. The sausage making, the milk fed baby lamb,  the hot pots, of beans and vegetables and the aromatic vines in which meats are grilled, add to splendour of this region´s cuisine.

 

The Vet had ordered this dish for lunch today ...

 

 

BACALAO A LA RIOJANO

 

1 KILO OF SALT COD

1 SMALL ONION MINCED

4 CLOVES OF GARLIC MINCED

1 LARGE RED BELL PEPPER SEEDED AND SLICED JULIENNE IN STRIPS

1 LARGE GREEN BELL PEPPER SEEDED AND SLICED IN STRIPS

1 FRESH CHILI PEPPER OF CHOICE FOR HEAT TOLERANCE

3 TBSLPS. EVOO

2 TSPS. SMOKED PIMENTÓN DE LA VERA PAPRIKA

1 LARGE RIPE JUICY RED TOMATO, PEELED, DESEEDED AND MINCED FINELY

1 CHORICERO RED SWEET PEPPER ( THESE COME IN JARS & CANS AND ARE SOLD IN ALL LATIN AMERICAN GROCERY SHOPS )

1 SHOT GLASS OF SPANISH BRANDY OR COGNAC

3 OUNCES OF SPANISH SAUSAGE FINELY CHOPPED 

1 CARROT SMALL, PEELED AND DICED FINELY

 

 

1) SAUTÉ THE ONION, GARLIC, CARROT, BELL PEPPERS, CHILI PEPPER, IN THE EVOO FOR 4 MINUTES TO 5 MINS.

2) NOW, ADD THE SMOKED PAPRIKA, AND THE SAUSAGE AND SIMMER 5 MINS. MORE

3) ADD THE TOMATO, AND SIMMER FOR 6 MINS. ( SOFRITO RIOJANO ) AND NOW, SCOOP THE PULP FROM THE CHORICERO PEPPERS AND ADD THE SOFRITO IN THE SAUTÉ CASSEROLE ... THEN, WHILE SIMMERING, SLOWLY POUR THE SHOT GLASS OF BRANDY INTO THE SOFRITO AND INCREASE FLAME A BIT, TO BURN OFF THE ALCOHOL AND THEN, ONCE THE ALCOHOL HAS BEEN BURNT OFF; IT IS TIME TO ADD THE COD FISH ...

4) ADD THE SLABS OF COD FISH, WHICH WERE SOAKED OVERNIGHT FOR 48 HOURS, AND WATER WAS CHANGED 3 TIMES TO DE-SALT ... AND ADJUST SPICES; AND COVER SAUTÉ PAN, SIMMERING UNTIL COOKED THROUGH, ABOUT 17 TO 18 MINS.

5) READJUST SPICES; SALT AND FRESHLY GROUND WHITE AND BLACK PEPPERCORNS

 

ENJOY; THIS IS SCRUMPTUOUS AND HEARTY ... SERVE WITH A LA RIOJA RED OR WHITE WINE OF CHOICE AND HOT CRUSTY BREAD FOR DUNKING AND DIPPING ...  

 

Kind regards.

Margaux Cintrano

 

*** I am writing from Logroño, La Rioja; and thus, shall be home Sunday 13.00 hours; and shall sort photos taken, while in Logroño and Laguardia, Álava, the Basque Country.

 

 

 

Thank you so much Ron ..

Not the best photograph, however it was absolutely amazingly delicious .. 

Have a lovely weekend ahead ..  

Definitely a simple dish which works best with fresh cod ..