Italian🍚 Starches

Rin Ran di Cazorla

Name: Rin Ran di Cazorla
Total time: 1 h
Cuisine: Italian
Ingredients: 1 kg potatoes; 300 g salted cod; 1 long red peppers (horn or Padrón type); 1 spring onions (scallions); 2 garlic cloves; 2 tsp sweet paprika; 1 tsp ground cumin; to taste extra virgin olive oil; to taste salt; to taste pitted olives; to taste hard-boiled eggs

⏱ 60 min

Rin Ran di Cazorla is a traditional Andalusian dish from the town of Cazorla in Spain. Simple yet surprisingly flavourful, it centres on a rustic mashed potato base enriched with shredded salted cod, roasted red pepper, and spices, bound together with excellent extra virgin olive oil. The traditional recipe calls for pimiento choricero (a dried Spanish red pepper) for an intense, lightly smoky flavour; this version substitutes roasted red pepper for ease of availability. Finished with olives and hard-boiled eggs for added saltiness and texture, it is a convivial, straightforward dish perfect for sharing at the table.

Adapted from a video by Casa Pappagallo

Rin Ran di Cazorla 🥔 La Ricetta Tradizionale Andalusa dal Gusto Unico

Watch on YouTube

Ingredients

potatoes1 kg
salted cod300 g
long red peppers (horn or Padrón type)1
spring onions (scallions)1
garlic cloves2
sweet paprika2 tsp
ground cumin1 tsp
extra virgin olive oilto taste
salt

Steps

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1
Cut the potatoes into chunks and boil them in salted water for about 15 minutes until tender and cooked through.
2
Char the red pepper directly over flame until the skin blackens all over. Place it in a plastic bag, seal it, let it cool, then carefully scrape away all the charred skin.
3
Divide the salted cod into four pieces and blanch in unsalted boiling water for about 5 minutes (increase to 6–7 minutes if very thick). Drain well, then hand-shred the pieces and carefully remove any remaining bones.
4
In a blender or food processor, combine the garlic, charred red pepper, ground cumin, and sweet paprika. Add the shredded cod, a splash of the potato cooking water to help blending, and a drizzle of extra virgin olive oil. Blend until smooth; add more oil or water as needed.
5
In a larger mixing bowl, roughly mash the drained potatoes—leave some texture, do not over-blend.
6
Gently fold the blended pepper and cod sauce into the mashed potatoes. Season with salt to taste.
7
Transfer the potato mixture to a serving dish. Top with slices or halves of hard-boiled egg, pitted olives, and a final crumbling of shredded salt cod. Drizzle generously with extra virgin olive oil and serve.

Rin Ran di Cazorla

Ingredients

Steps

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