Majado
There was always a jar of majado at my mom’s fridge in Onteniente, and that’s a staple that I brought to my American kitchen. Majado (also called picadillo or picada in other regions of Spain) is a paste usually made in a mortar, of garlic, parsley, salt and olive oil. Other ingredients can be added depending on the final use of the majado: the juice of a lemon if it will be drizzled over grilled fish or chicken, toasted almonds and even a bit of toasted bread if it will be added to the final cooking minutes of a stew of any kind (beef or fish or shellfish. In this case, you’ll reduce the amount of olive oil significantly).
In my American kitchen, the majado tightly stored in a jar in the refrigerator is the basic one made with the four ingredients, garlic, parsley, salt and olive oil, and it will be drizzled over roasted or mashed potatoes, plain couscous, or a side of white rice (rice is not a common side dish in the Spanish kitchen, but I make it sometimes in my Spanish kitchen in the Midwest). With a squirt of lemon, it makes the most delicious marinade for chicken or fish, and best dressing if grilled.
MAJADO
Ingredients:
2 cloves garlic
3 tablespoons packed parsley
1 pinch salt
5 tablespoons olive oil
Optional:
Juice of 1/2 lemon
In a mortar, pound the garlic, salt and parsley with a pestle until you reach your desired consistency. This will be your base. Add the olive oil and stir to blend. If using the majado on fish or chicken, add the lemon and the olive oil to the base and stir to blend.
The majado can be stored in the refrigerator in an air tight container for a few days.
