No tapas bar in Cádiz is a real Cádiz tapas bar without ‘papas aliñás’. Of course, there is a reason for that… this cold dish is a perfect summer recipe for when the heat hits hard.
True fact! Try to find a tapas bar in the old town of Cádiz which doesn’t offer these potatoes as part of the menu. I bet you won’t.
Like most things in life, this is no coincidence. Temperatures get really hot in here around summer time and that’s why Andalusian cuisine offers so many cold dishes, including plenty of soups – gazpachos, salmorejos, ajoblanco – and salads. These ‘papas aliñás’ are a good example of those refreshing recipes which help alleviate the heat when things gets really hot.
Similarly to other popular Andalusian specialities, this is a simple and unpretentious recipe that can be eaten both as a tapa or as a starter. So honest and so lacking of any masking that the quality of the ingredients becomes key and the absolute focus if we want to achieve great results.
As a ‘disclaimer’ for purist I’ll state that the original recipe wouldn’t include green pepper. But as we always say here, we believe cooking shouldn’t be about strictly following a recipe as much as it should be about getting some inspiration to then add your personal touch. And I think the green pepper is a small licence that works really well here as it adds depth of flavour to the dish.
Go for it. It’s easy, quick, super healthy and very delicious. Just remember… buy the best quality ingredients you can afford!