Name: Roast spatchcock with migas a alentejana
Prep time: 125 min
Cook time: 50 min
Total time: 175 min
Yield: 1
Ingredients: 8 x 200g spatchcocks; 12 cloves garlic, halved; 8 bay leaves, centre vein cut out, torn; 12.50 gm sweet Hungarian paprika; 12.50 gm smoked sweet Spanish paprika; 2 red birdseye chillies, finely chopped; 100ml olive oil; 40.00 ml white wine vinegar; 50g butter, melted; 150g chorizo, chopped; 2 onions, finely chopped; 300g pork loin or fillet, cut into 1cm cubes; 150g day-old rustic-style bread, torn into 2cm pieces; 40.00 ml tawny port; 2 hard-boiled eggs, chopped; 75g green olives, pitted, finely chopped; 40.00 ml chopped flat-leaf parsley

Roast spatchcock with migas a alentejana

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Prep Time:
125 minutes

Cook Time:
50 minutes

Total Time:
175 minutes

Impress your guests with succulent roast spatchcocks paired with delicious pork and crispy fried bread.

Ingredients:

8 x 200g spatchcocks
12 cloves garlic, halved
8 bay leaves, centre vein cut out, torn
12.50 gm sweet Hungarian paprika
12.50 gm smoked sweet Spanish paprika
2 red birdseye chillies, finely chopped
100ml olive oil
40.00 ml white wine vinegar
50g butter, melted
150g chorizo, chopped
2 onions, finely chopped
300g pork loin or fillet, cut into 1cm cubes
150g day-old rustic-style bread, torn into 2cm pieces
40.00 ml tawny port
2 hard-boiled eggs, chopped
75g green olives, pitted, finely chopped
40.00 ml chopped flat-leaf parsley

Instructions:

Thoroughly wash the spatchcocks inside and out, then dry them gently with paper towels. Use a skewer to prick the breast and thighs all over to enhance absorption of the flavorful paste.
Transform the garlic, bay leaves, paprika, chillies, and 2 teaspoons salt into a flavorful paste by processing in a food processor. Add 80ml (1/3 cup) olive oil and vinegar. Set aside 1 teaspoon of the paste. Massage the rest of the paste onto the spatchcock inside and out, secure the legs, and chill in the refrigerator for 2 hours or overnight.
Preheat the oven to 180C. Coat spatchcocks with melted butter and roast in a pan for 30 minutes or until the thigh juices run clear when pierced with a skewer.
In a frying pan over medium heat, sauté chorizo and onions in remaining olive oil for 10 minutes. Add pork and reserved paste, cook for an additional 5 minutes. Next, add bread, port, and water. Cook until bread is golden, then mix in eggs, olives, and parsley.
Plate the spatchcock alongside the migas a Alentejana for a delightful meal.

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