Roast spatchcock with migas a alentejana

Your guests will love these roast spatchcocks served with a traditional pork and fried bread side dish.

Recipe «Roast spatchcock with migas a alentejana» presented in category Recipes / Meat, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author sheff would need: 8 x 200g spatchcocks, 12 cloves garlic, halved, 8 bay leaves, centre vein cut out, torn, 1 1/4 tbsp sweet Hungarian paprika, 11/4 tbsp smoked sweet Spanish paprika , 2 red birdseye chillies, finely chopped, 100ml olive oil, 2 tbsp white wine vinegar , 50g butter, melted, 150g Primo Classic 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, 2 tbsp tawny port, 2 hard-boiled eggs, chopped, 75g green olives, pitted, finely chopped.

Ingredients:

• 8 x 200g spatchcocks 
• 12 cloves garlic, halved 
• 8 bay leaves, centre vein cut out, torn 
• 1 1/4 tbsp sweet Hungarian paprika 
• 11/4 tbsp smoked sweet Spanish paprika 
• 2 red birdseye chillies, finely chopped 
• 100ml olive oil 
• 2 tbsp white wine vinegar 
• 50g butter, melted 
• 150g Primo Classic 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 
• 2 tbsp tawny port 
• 2 hard-boiled eggs, chopped 
• 75g green olives, pitted, finely chopped 
• 2 tbsp chopped flat-leaf parsley 

Instructions

1. Rinse spatchcocks inside and out, pat dry with paper towels. Prick breast and thighs all over with a skewer; this will help the paste flavours to be absorbed.
2. Process garlic, bay leaves, paprika, chillies and 2 teaspoons salt in a food processor until a paste forms, then add 80ml (1/3 cup) olive oil and vinegar. Reserve 1 teaspoon paste. Rub remaining paste over spatchcock inside and out, tie legs together and refrigerate for 2 hours or overnight.
3. Preheat oven to 180C. Place spatchcocks in a roasting pan, brush with melted butter and roast for 30 minutes or until juices run clear when the thickest part of the thigh is pierced.
4. Meanwhile, for migas a Alentejana, heat remaining olive oil in a frying pan over medium heat, add chorizo and onions, and cook, stirring occasionally, for 10 minutes. Add pork and reserved paste and cook for 5 minutes. Add bread, drizzle with port and 2 tablespoons water and cook, tossing, until bread is golden. Stir in eggs, olives and parsley.
5. Serve spatchcock with migas a Alentejana.