Pipirrana: a great summer recipe

Summer does not exist without its accompanying fresh salads and gazpachos. They are ideal dishes to take to the beach or to enjoy at home. They are also a source of vitamins and nutrients and are very low in calories.

Pipirrana is an Andalusian recipe halfway between these two dishes. It is a salad based on fresh vegetables, which means it is very quick to cook. Sometimes we can also find it prepared with hard-boiled eggs, fish and even sausages. In fact, pipirrana salad is also a well-known dish in Murcia and Ciudad Real.

In the latter two places it is prepared differently. For example, in Ciudad Real it is known as pipirrana or moje manchego; and in Murcia, cod and ñora peppers are added. The same pipirrana, different ingredients, but a delicious and summery dish no matter the version.

We bring you three different recipes for pipirrana salad so that you will not miss out this season. What do you need to make pipirrana? The following ingredients. Take note:

Main ingredients of an Andalusian pipirrana

• 1 spring onion
• 1 cucumber
• 1 tomato
• 1 green pepper
• ½ yellow pepper
• ½ red pepper
• 1 carrot
• Salt
• Black pepper
• White wine vinegar
• Olive oil

Main ingredients of a Murcian pipirrana

• 2 ñora peppers
• 300 grams of unsalted cod, skinless and boneless
• 2 spring onions
• 1 red pepper
• 150 grams of pitted black olives
• Salt
• Olive oil
• White wine vinegar

Main ingredients of a Castile-La Mancha pipirrana or moje manchego

• 1 tin of chopped tomatoes
• 1 brown onion
• 2 boiled eggs
• 2 tins of tuna
• Green olives
• Olive oil
• Apple cider vinegar
• Salt
• 3 bell peppers

How to prepare the recipes

As they are very similar dishes, the steps to prepare the different versions of pipirrana salad are similar. Our most important tip: do not forget to cut the vegetables into small pieces. You will notice the difference.

In the case of the moje manchego, the eggs are boiled. If you opt for the Murcian version, you must first grill the cod and the ñora peppers.

Next, the vegetables should be cut into julienne shapes, and in the case of the moje manchego, the chopped tomatoes should be added in the same container. Do not forget to chop up the cod and the peppers too if you are recreating the Murcian version.

In a large bowl, mix the ingredients together and season the pipirrana with a bit of salt, oil, and the appropriate vinegar for the recipe.

Mix it well so everything is seasoned and covered. It is now ready!