Made with local products, Plato Alpujarreño (La Alpujarra dish) is the most popular in the region. Its origins are uncertain, it has been made since the 16th century, although it did not receive this name until the 1960s, when the King and Queen of Belgium, Balduino and Fabiola, together with the Queen’s brother, Don Jaime de Mora y Aragón, proposed naming this delicacy Plato Alpujarreño during a visit to Capileira, in the Barranco del Poqueira (Poqueira Ravine). Both in Granada and Almería, it is the most sought-after dish inside and outside the region.
This is a simple dish that is essentially cooked with pork, either lomo embuchado (pork loin), Serrano ham or black pudding, accompanied by fried potatoes and a fried egg.
Potatoes, green peppers, onion, La Alpujarra oil (extra virgin olive oil), La Alpujarra black pudding, lomo de orza (pork loin), La Alpujarra chorizo, La Alpujarra ham, eggs, salt.
Cut the potatoes into thick slices, then cut the green peppers into long strips and finely julienne the onion. Season these ingredients with salt. Add a little oil to the frying pan and add the potatoes, frying them over a low heat for about 5 minutes. Then add the onion and pepper and continue cooking, stirring occasionally. In another frying pan, fry the chorizo and black pudding, which we will remove when done to add to the final dish. When the potatoes are “cooked”, i.e. they break up easily, remove them from the heat and drain the oil. You will now have your patatas a lo pobre (poor man's potatoes). Fry the eggs in the oil left over from the potatoes. Once the ingredients are ready, all that remains is the presentation. Place the patatas a lo pobre on each plate, along with a portion of chorizo and another of black pudding, an egg and two or three slices of ham.
It is a dish made with flour, water and oil, which includes various ingredients such as garlic and other vegetables (green and red peppers, olives, tomatoes) as well as other foods such as cured meats and ham. Fruit is also added (in summer, melon is often added).
Flour, water, oil, garlic, green pepper, tomato, ham, bacon, torrezno (fried rashers of bacon), chorizo and black pudding. Other ingredients, such as fruit: orange, melon, grape, etc.
Pour the oil into a deep frying pan and fry the garlic cloves, cut in half. When they are fried, set them aside. Mix a little semolina into the oil, stirring well, then add the water, stirring continuously, and season. When it begins to boil, add the rest of the semolina little by little, stirring constantly with a spatula until the crumbs become solid and loose. Add the garlic, peppers, melon, grapes, torreznos, chorizo, black pudding or orange. The crumbs can also be made with corn or wheat flour.
The region's vegetable gardens offer top-quality produce, a source of vitamins, nutrients and extraordinary flavour. An exquisite dish for the most discerning vegetarians.
Tomatoes, cucumbers, green peppers, escarole, strawberries, oranges, sunflower seeds, extra virgin olive oil, salt.
Take the ingredients you have available and chop them up. Arrange them on a plate and dress them to taste before eating.
It is a complete dish as it contains all the nutrients needed for a meal: it is made with legumes, cereals, meat and vegetables.
White beans, wheat, fennel, yerbajospor (a group of bitter herbs such as dandelion (Taraxacun officinale), wild lettuce (Lactuca virosa); also sow thistles (Sonchus tenerrimus) and centaury (Maltisaca salmantica), vegetables and potatoes, pork and black pudding.
Bring the beans and pork to the boil and then “scare” them, which simply means adding cold water to whatever you want while it is still cooking so that it stops boiling for a few moments. After this, add a little wheat, which takes a while to cook. Add the fennel. Peel the potatoes and add them to the stew. Finally, add the black pudding. Bring to the boil, and it's ready.
