
Tapa Recipe: Mojeteo Extremeño
may 11, 2020
A unique, savory summer salad…
This is a typical dish from the north of Cáceres, in Extremadura, set within the Sierra de Gata, a beautiful land of orange and olive trees.
Prep time: 15 minutes
Ingredients:
- 3 peeled oranges (remove all the pith)
- 1 hard boiled egg and/or flaked cod
- 6-10 black olives
- Half of a clove of garlic (be sure to remove the garlic germ !)
- A tablespoon of finely chopped yellow onion
- “Pimentón” (Spanish paprika) to sprinkle on top
- Drizzle of Extra Virgin Olive Oil
- A couple pinches of rock salt / sea salt
Instructions:
Finely slice the peeled oranges from top to bottom into wheels to cover the plate. This is your base.
Place the olives throughout the oranges. Feel free to arrange a few in the centre for presentation or around the edges, however you’d like to present it!
Finely chop the egg (&/or flaked cod) & sprinkle with the chopped onion & garlic over the orange base.
Liberally sprinkle paprika over the top, finish with a good jet of extra virgin olive oil.
Make sure you prepare some nice rustic bread!
Should pair well with acidic or citric wine, like a strong Rosé or Clarete
Let us know if you decide to make it & what you paired it with!

