Difficulty level: medium
Preparation time: 40'
For the chocolate picada:
For the chocolate picada: chop all ingredients.
Grill the seasoned pork tenderloin.
Grill the prawn tails.
Put the tenderloin on the plate and the prawn meat on top.
Add the sauce and mix with the chocolate picada, and finish by sprinkling parsley and chives on top.
The Cullera de Boix restaurant chef, Xavier Matarrodona, has prepared a pork tenderloin and tiger prawn with a chocolate picada. This is a recipe that not only allows us to enjoy one of the most mellow parts of the pig, but also includes a highly original picada: in addition to the essential almonds, garlic, bread and oil found in any picada, Matarrodona adds the juice of the prawn heads and a morsel of handmade chocolate. A surprising combination.
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