Receta Tradicional de Patatas con Boquerones que te SORPRENDERÁ

Hello, friends! Today we're making a seafood broth with potatoes and anchovies that smells of the coast and Grandma's house. A humble and delicious dish, with potato wedges, aromatic sautéed potatoes, and a final touch of garlic and parsley that perfumes everything. Light, economical, and packed with omega-3s: perfect for everyday use or to warm up on cool days. Why will you love it? The flavor of the sea with simple ingredients. Clean but full-bodied broth thanks to the potato wedges. A quick, economical, and nutritious recipe with oily fish. 🍅 Ingredients (serves 4) 🐟 Cleaned anchovies – 16 (4 per person) 🥔 Potatoes – 4 (1 per person), snapped 🌶️ Red or green bell pepper – 1/2 🧄 Garlic – 3–4 cloves for the sauce + 1 final clove 🧅 Onion – 1 medium 🍅 Tomato – 1 medium Flour – tbsp for coating the anchovies 🧂 Paprika – 1 teaspoon 🌿 Bay leaf – 2 leaves 💛 Saffron – a few strands Extra virgin olive oil – a dash 🧂 Salt – to taste 💧 Hot water – enough to cover ⚡🍳🔥 Step-by-Step Preparation 1️⃣ Salt and coat the anchovies with flour. In a pan with a drizzle of EVOO, fry them on both sides (seconds per side). Remove and set aside. 2️⃣ Drain off any excess oil if necessary, leaving just enough for the sofrito. 3️⃣ Sauté in this order: pepper → garlic → onion → tomato until well cooked. ✅ 4️⃣ Peel and crack the potatoes (breaking the cut end to release the starch). Add them to the sofrito, season, and sauté for 1 minute. 5️⃣ Add the paprika, mix quickly, and cover with hot water. Add bay leaves and saffron. 6️⃣ Cook over medium heat until the potatoes are tender. 7️⃣ Last minute: Add the anchovies, turn off the heat, and add finely chopped garlic and parsley. Let it rest for 3–5 minutes with the residual heat. Ready! 💡 Manoli's Tip: For a more flavorful broth, lightly toast the saffron in a teaspoon of oil from the sofrito and dissolve it in a small ladle of broth before adding it. If you want it thicker, mash a couple of potato pieces into the broth. 🌍 Origin: A seafood dish from the Spanish coast, with a simple and honest flavor: oily fish, potatoes, and a good sofrito. The crunchy potato and garlic-parsley topping are the traditional touch of village cuisine. ⏰ Chapters 0:00 Introduction · 0:17 Preparation · 5:28 Farewell · 5:43 Ingredients Below are the ingredients. Have a nice day! 📣 CTA: Subscribe, comment, like, and activate the bell 🔔❤️ 🔗 Related Links This is how CABAÑIL GARLIC POTATOES are made! 🥔🔥 –    • ¡ASÍ se hacen las PATATAS AL AJO CABAÑIL! ...   RICE WITH CHICKEN like MY GRANDMA'S: the SECRET is in the SOFRITO 👵🍅🔥 –    • ARROZ CON POLLO como el de MI ABUELA: el S...   Grandma's Widowed Potatoes Step by Step You Won't Be Able to Stop Eating! –    • Patatas viudas de la abuela paso a paso ¡N...   #Broth #Anchovies #Potatoes #AndalusianCuisine #EasyRecipes #ManoliGarciaRecipes