March 20, 2015

Picada

Natacha Sanz Caballero Sauces fish, fish stew, picada, Sauces, soups, stew

A picada is one of those “idiosyncrasies” of the Spanish kitchen. A very original way to thicken soups and stews while at the same time giving the dish a deep flavor. Similar to the majado, it incorporates an added ingredient, almonds (sometimes hazelnuts instead), and even toasted bread. But unlike the majado, the picada needs less olive oil, since we want to obtain a thicker paste. Like with the majado, pounding the ingredients with a pestle in a mortar rather that using a food processor will give you much more control over the picada’s final consistency (not to mention how much more fun it is to pound!)

When I make picada, I usually use it in its entirety on the dish I might be preparing. Add it to the final cooking minutes of a stew of any kind (beef or fish or shellfish) and the result, both in taste and in color, will be superb.

PICADA

Ingredients:

2 garlic cloves

3 tablespoons packed parsley

2 tablespoons almonds, skinned (if using). I like to use Spanish marcona almonds

1 pinch salt

1 tablespoon olive oil

 

Optional:

1 slice toasted baguette style bread

 

In a mortar, pound the garlic, salt, parsley and almonds with a pestle until you reach your desired consistency. This will be your base. Add the toasted bread if using and pound. Add 1 tablespoon of olive oil and stir to blend.

The picada can be stored in the refrigerator in an air tight container for a few days.