Rin Ran Recipe: Traditional Cazorla Cod Potato Tapa 2026

Rin ran is a traditional tapa from Cazorla, in the province of Jaén, and it is one of those dishes that looks humble but tastes unforgettable. It is a creamy, cold potato spread built on boiled potatoes, choricero peppers, desalted cod and tender onion, all brought together with olive oil and a touch of cumin.

The classic version uses dried choricero peppers, though jarred choricero pepper pulp works beautifully too — just add two teaspoons if you go that route. Some cooks fold in raw, still-salted cod, but here the cod is desalted and briefly cooked, which gives the spread a milder, cleaner flavor.

It is served chilled, crowned with quartered hard-boiled eggs, a handful of green or black olives and a generous drizzle of extra virgin olive oil. Toasted bread on the side for spreading is practically mandatory. Serve it as a starter or as part of a spread of tapas to share.

Ingredients for Rin Ran

This makes 2 servings as a starter or tapa.

• 2 medium eggs
• Salt
• 500 g potatoes
• 3 choricero peppers
• 100 g desalted cod
• 2 garlic cloves
• 1 small teaspoon ground cumin
• 30 g extra virgin olive oil
• 50 g tender onion (spring onion or fresh white onion)
• 8 green or black olives

How to Make Rin Ran Step by Step

1. Boil the Eggs

First, put 2 medium eggs on to boil. Set a small saucepan of water over high heat and, once it comes to a rolling boil, add salt and the eggs. Cook them for about 12 minutes, then lift them out of the pan and let them cool. Once cold, peel them and cut them into quarters.

2. Boil the Potatoes and Choricero Peppers

Peel 500 g of potatoes and cut them into even pieces. Place a pot over high heat with water and, as soon as it boils, add salt along with the potatoes and 3 choricero peppers. Cook over medium heat for 15 minutes, then remove the potatoes and peppers from the pot.

3. Cook the Desalted Cod

In the same pot, add 100 g of desalted cod and cook it over medium heat for 2 minutes. Then take it out of the pot and let it cool. Set aside one heaping tablespoon of the cooking water.

4. Scrape the Choricero Pepper Flesh

Now remove the flesh from the choricero peppers. Open the peppers, discard the seeds and, using a small spoon, scrape out all the flesh from the inside.

5. Mash the Cooked Potatoes

Place the cooked potatoes in a bowl and mash them with a fork or a potato masher.

6. Make the Majado

In a mortar, pound together 2 garlic cloves with the germ removed, the choricero pepper flesh, 1 small teaspoon of ground cumin, a pinch of salt and one heaping tablespoon of the potato cooking water.

7. Mix the Potatoes with the Majado

Add this majado to the bowl of potatoes along with 30 g of extra virgin olive oil and mix well.

8. Chop the Onion and Flake the Cod

Finely chop 50 g of tender onion and flake the cooked cod with your hands, removing any skin and bones.

9. Add the Onion and Cod

Add the tender onion and the cod to the bowl and mix everything together well.

10. Plate and Serve

Plate the rin ran de bacalao topped with the hard-boiled eggs, about 8 olives (green or black) and a drizzle of extra virgin olive oil. Serve.

Tips for the Best Rin Ran

Choose Your Choricero Peppers Wisely

Dried choricero peppers are the traditional choice, but jarred choricero pepper pulp is a fine shortcut — use about 2 teaspoons of it. Either way, the peppers bring a sweet, deep red flavor rather than heat, so don't swap them for something spicy.

Decide How to Handle the Cod

The cod used for rin ran de Cazorla is salted cod. Some cooks add it raw and still salted, cut into flakes, while others use desalted and cooked cod, which is what this version does. Cooking it briefly in the potato water keeps it tender and seasons the spread gently.

Serve It Cold with the Right Garnishes

Rin ran de bacalao is served with hard-boiled eggs, green or black olives and a good drizzle of extra virgin olive oil. Slices of toasted bread for spreading are the classic accompaniment, so have some ready before you plate.

30 Favorite Recipes I Keep Coming Back To at Home

Maybe you're wired the same way I am: your kitchen rotation is a blend of cozy standbys, well-loved dishes from around the globe, and sweets that make a crowd happy.

Some nights I want something luxurious, and that's when I reach for this La Viña Molten Cheesecake recipe, this refined Original French Crème Brûlée recipe, or a deeply rich Chocolate Mousse Cake recipe. And on days when only fruit-forward comfort will do, this timeless French Tarte Tatin recipe is my reliable pick.

For quick morning meals and lighter plates, I regularly whip up these airy Oatmeal and Banana Pancakes recipe, a hearty Stuffed Sweet Potato recipe, or these bright Eggs Stuffed with Avocado and Salmon recipe. And whenever my pantry needs a gluten-free basic, this no-fuss Gluten-Free Rice Flour recipe does the trick.

On evenings built around tapas and Mediterranean tastes, I cycle through this punchy Basque Tuna with Tomato recipe, golden Patatas Bravas Air Fryer recipe, silky Tirokafteri Greek Dip Sauce recipe, and a cool Burrata Salad with Tomato and Pesto recipe. This elegant Italian Vitello Tonnato recipe also comes out whenever the occasion calls for a little extra polish.

For stick-to-your-ribs midday meals and comforting suppers, my go-tos are this warming Meatballs in Spanish Sauce recipe, time-honored Meatballs in Almond Sauce recipe, deeply savory Italian Bolognese Sauce recipe, and velvety Chicken Croquettes in Thermomix recipe. When I'm after something even more substantial, I turn to this oven-baked Greek Pastitsio Pie recipe, homey Potatoes and Squid Stew recipe, or the supremely cozy French Boeuf Bourguignon recipe.

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And when I'm hosting and mixing drinks to go with a full spread, dinner often gets paired with this cool Original Cuban Mojito recipe, a strong Long Island Iced Tea recipe, or a pitcher of this sweet Bleeding Spanish Sangria recipe. To bring it all together, I like setting out this zesty French Remoulade Sauce recipe alongside, or capping the meal with this dramatic Mediterranean Black Rice with Squid recipe.

Even More Tasty Recipes the Whole Family Will Enjoy

After countless rounds of testing and tweaking in my own kitchen, I've come to believe the finest dishes are built on straightforward steps, dependable methods, and serious flavor.

The recipes gathered here are the ones I genuinely cook on repeat—whether it's a fast solo meal or something festive for the people I love.

On the sweet side, the lush, velvety Orange Chocolate Mousse Recipe is my pick when I want a dessert that feels fancy yet comes together without fuss. Another treat I adore is the caramelized Trdelnik Slavic Pastry Recipe, modeled on the celebrated Central European chimney cake. If baking is your thing, knowing how to make syrup for better dessert texture helps a lot, and my Inverted Sugar Recipe walks through exactly how I do it at home.

When light and easy is what I'm after, I lean on the timeless Italian Caprese Salad Recipe or a flawlessly done Simple Poached Egg Recipe. For more filling comfort fare, I frequently suggest the crowd-pleasing Meatball Sandwich Recipe, the luscious Russian Stroganoff Beef Recipe, and the speedy weeknight go-to One Pot Pasta Recipe.

Sharing dishes from across the globe is another joy of mine, among them the genuine Sorropotún de Bonito Fish Stew Recipe, crispy Chilean Pumpkin Sopaipillas Recipe, and the traditional Spanish Cochifrito Segovian Fried Pig Recipe.

Air fryer cooking is yet another category I turn to often, since it delivers speed without sacrificing texture. The ones I make most include Air Fryer Pork Ribs Recipe, Air Fryer Chicken Thighs Recipe, Air Fryer Sweet Potatoes Recipe, Air Fryer Baked Potatoes Recipe, Air Fryer Peppers Recipe, Air Fryer Mixed Sandwich Recipe, Air Fryer Toasted Bread Recipe, and Air Fryer Hard-Boiled Eggs Recipe.

And for those steering clear of wheat, my cozy Gluten-Free Lasagna Recipe shows that a classic baked pasta can still be indulgent, cheesy, and deeply comforting without any gluten.

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