Andalusian pipirrana

How to make Andalusian pipirrana

The Andalusian pipirrana is a salad that is made with ingredients from the garden, basic and affordable.

It is typical of the provinces of Malaga, Granada, Jaén and Almería, but it is also consumed in Murcia and Ciudad Real.

There are different versions depending on the region and, logically, ingredients that can vary between onion, tomato, green pepper, cucumber, egg, fish and even some type of sausage.

This is the Jaén version, where the pipirrana becomes a dish halfway between the gazpacho and the salad . For those lands it is prepared with peeled tomato, green pepper, egg, garlic and tuna. All this emulsified with a lot of oil and accompanied by bread. A lot of bread. Because the pipirrana is eaten wetting soups, in the style of the Murcian salad .

Simple to say enough, the pipirrana is a dish for hot days. In fact, when the temperatures rise and the Lorenzo overwhelms, it is one of the few dishes that enters our body.

The egg and the tuna give it a certain forcefulness, but it doesn’t lose its lightness, so the pipirrana is perfect for a light and healthy dinner .

If you have never eaten it, we can only recommend that you remedy the matter.

You will love them, especially those who are not especially lovers of gazpacho because of that cucumber. You will see how you will want to even slice the plate.

Preparation of Andalusian pipirrana

1. Peel the cooked eggs, separate the yolks from the whites and reserve.
2. Peel the garlic cloves and put them in a mortar together with the coarse salt. This will help us to prevent the garlic from slipping and make it easier to work with the hammer.
3. When we have obtained a garlic and salt cream, we add the cooked yolks and continue mashing until we obtain a homogeneous paste.
4. Then we add the extra virgin olive oil and continue mashing. When we have incorporated all the ingredients, we stop and reserve.
5. We wash and dry the green pepper well, remove the peduncle and the seeds and finely chop it.
6. Peel the tomatoes (although we can also leave them whole) and cut into small cubes.
7. We can blanch them, making a cut at the base of each tomato and submerging in boiling water for 30 seconds, then transferring them to a container with ice water. But we can also use a peeler.
8. Coarsely chop the cooked whites.
9. We put the vegetables, with their juices, and the chopped whites in a salad bowl and add the mashed that we have prepared previously and we have reserved.
10. Stir well so that all the flavors are mixed and store in the fridge for a couple of hours, at least, so that it cools well.

This dish is fresh, so it requires a little patience.

At the time of serving the pipirrana, we remove the salad bowl from the fridge and add the tuna. Mix well and ready.

You can see all the step by step photos of the Andalusian pipirrana recipe in this album.

Tips for a perfect Andalusian pipirrana

• This is a dish that is eaten very cold. Ideally, leave it in the fridge for three to four hours, so you can prepare it early in the morning and have it ready for lunch. Or do it overnight.
• There are many versions of the pipirrana and there are those who make it with red pepper. It is an option like any other, which brings a special sweetness to the dish.
• As it is richer, the pipirrana is prepared with ripe tomatoes, one of those that release a lot of juice. This is mixed with the mashed and creates a wonderful sauce for bread and dipping.
• And this is our next recommendation, bread. It is essential to accompany the pipirrana with a good loaf of bread. It is a dish that asks for it loudly, so it better be good.