Cerdo De Barcelona

Recipe by Member 610488

This Spanish recipe is from a restaurant in Seattle, Washington.

Top Review by threeovens

This is a truly delightful combination of flavors. The more I ate of it, the better I liked it. I think this would be one of those dishes that tastes better the next day, but, alas, we finished it all. This has a relatively short cooking time, so be sure to use a tender cut of pork.

Ingredients Nutrition


  1. Heat 1 tablespoon of the oil in large skillet over medium-high heat until hot. Add broken vermicelli; cook and stir until lightly browned. Remove vermicelli from skillet; set aside.
  2. Add the remaining 1 tablespoon oil to skillet. Add pork and lightly brown all sides, about 10 minutes. Remove pork and vermicelli from skillet; keep warm.
  3. Add onions and garlic to skillet. Cook 5 minutes or until onions are softened, stirring occasionally. Add chorizo and cook 5 minutes or until cooked through and crumbly, stirring occasionally.
  4. Stir in undrained tomatoes, broth, paprika, salt and pepper; bring to a boil. Return vermicelli and pork to skillet. Cook covered 10 minutes or until vermicelli is done, stirring occasionally.

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