Cabracho a la Plancha con Mojo Rojo | Pan-Fried Redfish with Papas Arrugadas

Thoroughly wash the small waxy potatoes under running water, but do not peel them under any circumstances. Place them in a pot and add just enough water to barely cover the tubers. Add about 25 g of fine sea salt – the salt provides that unmistakable Canarian flavor.

Cook the potatoes uncovered over medium to high heat for about 20 minutes until tender. Completely drain any remaining cooking water. Return the pot with the potatoes to the still-hot stove burner and let the steam evaporate over low heat for 2–3 minutes while shaking gently, until the typical white salt crust and fine wrinkles form on the skins.

Wash, deseed, and roughly dice the red bell pepper. Peel and roughly chop the 3 garlic cloves. Place the diced bell pepper and garlic into a tall container along with the smoked paprika powder (Pimentón de la Vera), ground cumin, white wine vinegar, and a pinch of fine sea salt.