Zurrapa is the amber nectar of Spain. When you first stumble across this delicious Spanish dish, you won’t fail to be amazed by its incredible color!
The rich and decadent paprika gives Zurrapa its notorious bright orange halo!
Zurrapa is from the Ronda region in Spain and is a deliciously, heady mix of lard, fresh garlic, vinegar, shredded pork meat and paprika.
You can only buy Zurrappa from regional and local markets throughout Spain and head to any market over the weekend and you’ll be at the end of a HUGE queue of animated Spaniards waiting for their fix of this delicious dish.
We’re always looking for new ways to liven up our appetizers for a dinner party and this recipe really does IMPRESS. It’s such a great talking point too – You’ll hear the cries of ‘WOW who knew you could make this AWESOME European dish’!
Don’t get us wrong – there’s nothing wrong with simply made canapes at a dinner party; from bruschetta, bitesize salmon biscuits to delicious baked figs wrapped in ham, we’re certainly partial to eating a few!
BUT if you love food as much as we do, you’ll always be on the look out for new and exciting recipes, well Zurrapa is your chance to SHINE!
Now we want you to be prepared. This recipe is not for the faint hearted, it does include lard and meat and it’s just not the same without these two important ingredients.
We have tried lard substitutes but it doesn’t taste anywhere nearly as authentic as it should.
A little food indulgence every now and then is part of a healthy and varied diet – so embrace the lard and make every mouthful count!
We have chosen to use pork in this recipe, but you can use chicken and even fish, it’s up to you to personalize it to your tastes!
Zurrapa meat is best served when it has been marinated for at least 24 – 48 hours, so if you have time, it’s worth the wait!
The recipe produces approx 4 cups of Zurrapa. Plenty to serve as canapes for a large dinner party with plenty of leftovers. The recipe can be made up to 7 days ahead and keeps well in the fridge.
2lbs skinless, boneless pork shoulder cut into 1″ pieces
1lb pork belly, skin removed and reserved, cut into 1″ pieces
4 garlic cloves – crushed or pressed
1 cup of malted vinegar
1/2 cup of water
3 tsp ground paprika
1 tsp freshly ground nutmeg
2 bay leaves
Place pork shoulder, belly and skin in a large saucepan. Add the garlic, bay leaves, paprika, vinegar and ½ cup water. At this point you can choose to place it in the fridge and let it marinate for 24 – 48 hours. The flavours will of course intensify and the meat will tenderize further.
When you’re ready to cook the meat, preheat the oven to 275°. Cover and braise, stirring occasionally until the succulent pork meat is falling-apart and the belly fat is soft. Usually around 3 – 4 hours hours, turn the oven down for the last hour.
Once cooked, remove the bay leaves and let the pork meat rest for around 10 minutes.
Transfer the meat and skin to a large bowl.
Carefully pour the warm fat and any leftover cooking liquid into a heatproof cup or jug. This is the amber nectar of the recipe, so be careful not to waste any!
Roughly shred the meat, shredding it as thick or thin as you prefer. Pour in the leftover fat and combine with the meat until the mixture looks and feels like a paste (but in a good way). ;-))
If you want the mixture to be a vibrant orange, feel free to add another tsp of paprika at this point. Season with salt and the nutmeg. Taste and adjust as necessary!
Place the warm Zurrapa into a bowl and let it set and cool in the fridge for at least 24 hours.
To serve – Spread lightly on toasted bread, fresh halved figs or add a small spoonful onto a boiled quails egg! Zurrapa is a sure way to IMPRESS your dinner party guests!
Need a little helping hand boiling and peeling your ‘incy wincy’ quail eggs??
Check out this helpful clip!