Aljomar Iberico Presa a la Zubigain

Ingredients

• 500 g Aljomar Iberico presa 
• 350 g mushrooms 
• 2 scallions 
• 1 fresh cayenne pepper 
• 1 clove garlic 
• 80 g heavy cream 
• 80 g water 
• 1 tablespoon chopped parsley 
• 60 g butter 1 tablespoon EVOO 
• 1 teaspoon sweet paprika 
• Salt and pepper

Method 

Cut the presa 5cm lengthwise and 2cm thick. Finely chop the scallions and press the garlic clove. Chop the mushrooms into quarters. Heat skillet and add one tablespoon of oil. Place the meat in the skillet and sauté on high heat until they have a nice golden colour on the outside, but remain juicy on the inside. Remove from heat and set aside. 

Add the butter, garlic to skillet and sauté with the scallions on medium heat for 2-3 minutes. Add mushrooms, chopped cayenne pepper and continue to sauté for another 5 minutes. Add cream and water, bring to a boil. Reduce heat and continue to cook for a few more minutes. Season with salt and pepper to taste. 

Prepare to serve 

Add paprika to reserved meat. Heat the meat in its juices for one minute in skillet. 

Top with chopped parsley and serve.