Spanish · Lunch
Spicy Pork & Beef Paste Sandwich
Pringa Montadito with Piquillo Peppers
Sevillian tapas-meal pairing spicy pringa montadito of stewed pork-and-beef paste piled into a toasted mini roll with a side plate of charred piquillo peppers and Aragon olives to deliver two distinct flavours on one plate.
$$
10 minsPrep
25 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
680Calories
38gProtein
42gFat
38gCarbs
4gSugar
3gFiber
1020mgSodium
95mgChol
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Instructions
1
Prep
Cube pork belly and beef chuck into 2cm pieces. Slice chorizo into rounds and cube morcilla. Dice onion, smash garlic cloves, and drain piquillo peppers. Measure stock, spices, and butter.
2
Sear
Heat olive oil in a heavy pot over medium-high 1 minute. Season pork and beef with 0.5 tsp salt, sear 6–7 minutes turning until each side is mahogany brown.
3
Bloom
Lower heat to medium, add onion and garlic with remaining 0.5 tsp salt, cook 4–5 minutes until softened. Stir in sweet and hot pimentón off the heat 15 seconds until fragrant.
4
Braise
Return chorizo and morcilla with bay leaves and hot stock, bring to simmer over medium-high 2 minutes. Cover and simmer over low 18–20 minutes until pork belly is fork-tender.
5
Build
Discard bay leaves, mash meats roughly with a fork into coarse paste with rendered chorizo oil. Slice rolls open, butter cut sides, toast face-down in clean skillet 90 seconds until golden.
6
Finish and plate
Pile hot pringa onto bottom halves and close rolls. Tear piquillo peppers into strips, plate alongside montaditos with olives, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g (7.1 oz) boneless pork belly
- 100g (3.5 oz) cooking chorizo
- 60g (2.1 oz) morcilla blood sausage
- 100g (3.5 oz) beef chuck
- 120g (4.2 oz) piquillo peppers in oil
- 60g (2.1 oz) Aragon black olives
- 160g (5.6 oz) yellow onion
- 4 garlic cloves
- 360ml (1 1/2 cups) hot beef stock
- 2 dried bay leaves
- 1 tsp sweet pimentón
- 0.5 tsp hot pimentón
- 40ml (2.7 tbsp) extra-virgin olive oil
- 1 tsp fine sea salt
- 4 mini soft rolls
- 20g (0.7 oz) unsalted butter