Lacón a la Gallega (Galacian cured ham)
Using just 5 ingredients, Lacón a la Gallega (Galacian cured ham) is a fantastic tapas dish that can be made in merely a few minutes! The soft tender Lacón is highlighted when using a combination of sweet and spiced paprika (Pimentón). A liberal drizzle of some excellent quality extra-virgin olive oil and a sprinkle of salt brings this dish to life and combines perfectly with the smokey aromas of the meat, paprika, and the soft flavors of the oil.
Equipment
- A large pot for boiling potatoes
Ingredients
- 400 grams of Lacón sliced by the butcher
- 300 grams of potatoes peeled and scalloped
- 20 ml 2 fl. oz. Extra-Virgin Olive oil
- 1-2 grams of sweet and smoked/spicy Paprika
- Pinch of salt
Instructions
- First, remove the Lacón from the fridge and bring it to room temperature.
- While waiting, peel and slice the potatoes into scallops around ¼ inch thick. Boil on medium heat for around 10 minutes or until slightly soft. Strain and layout the scallops on a plate. Add a slight sprinkle of salt to the potatoes.
- Next, evenly lay out all of the Lacón on the potatoes. Drizzle with some good quality extra-virgin olive oil and then season with some sweet and spicy paprika. Sprinkle a pinch of salt over the top and serve. Optionally serve with some slices of fresh white bread.