Pepita Aris

Cochifrito

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Preparation info
  • Serves

    four

    • Difficulty

      Easy

Appears in
Recipes from My Spanish Grandmother: The Real Taste of Spain in 150 Traditional Dishes
Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

  • About

Aragon and Navarre in the Pyrenees are known for their fine ingredients - and also for their simple cooking. “If the quality is there, no need to employ tricks in the kitchen” runs the Spanish proverb. The meat is fried simply and flavoured with lemon juice and paprika in this dish. It captures the very essence of lamb.

Ingredients

  • 800 g/1¾ lb very well-trimmed, tender lamb (see Cook’s Tip), in cubes or strips
  • 30 ml

Method

  1. Season the lamb with salt and ground black pepper. Heat the 30 ml/2 tbsp olive oil in a large frying pan or casserole over a high heat and add the meat in handfuls. Add the onion at the same time, and keep pushing the meat around the pan with a spatula. Add more meat to the

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