Recipes by Cullera de Boix

Pork tenderloin and prawns with chocolate picada

Difficulty level: medium

Diners: 4

Preparation time: 40'


  • 700-800 g of pork tenderloin in 12 servings
  • 12 tiger prawn tails
  • Parsley leaves
  • Chive leaves


For the chocolate picada:

  • 6 toasted almonds
  • 1 toasted garlic clove
  • Fried parsley
  • Toasted bread
  • 2 tablespoons of extra virgin Arbequina olive oil
  • The juice of the grilled prawn heads
  • 1 piece of handmade chocolate
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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.

Tasty and surprising

Xavier Matarrodona presents a dish with a very original picada

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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1h 30'

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