How to Make Parrillada Mixta -- Grilling Around The World, Spain Edition
Madrid, Spain -- Parrillada mixta is a mixed grill of charcoal-broiled meats—a typical dish in the country's capital. This one here includes chorizo, morcilla (blood sausage), panceta (a thick-cut, unsmoked bacon), and veal breast. Seasoned with salt, the meats are turned on an olive-oil brushed grill and slow-cooked until tender. Sliced and served on a communal platter, parrillada mixta is accompanied by bread, grilled vegetables, and salad—and plenty of beer and wine.
Released on 11/19/2014
Directed and narrated by José Bernad; edited by David Cicconi
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