Picada
A picada is one of those “idiosyncrasies” of the Spanish kitchen. A very original way to thicken soups and stews while at the same time giving the dish a deep flavor. Similar to the majado, it incorporates an added ingredient, almonds (sometimes hazelnuts instead), and even toasted bread. (more…)
There was always a jar of majado at my mom’s fridge in Onteniente, and that’s a staple that I brought to my American kitchen. Majado (also called picadillo or picada in other regions of Spain) is a paste usually made in a mortar, of garlic, parsley, salt and olive oil.