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.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
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.