How to Make Parrillada Mixta -- Grilling Around The World, Spain Edition

Madrid, Spain -- Parrillada mixta is a mixed grill of charcoal-broiled meats—a typical dish in the country's capital. This one here includes chorizo, morcilla (blood sausage), panceta (a thick-cut, unsmoked bacon), and veal breast. Seasoned with salt, the meats are turned on an olive-oil brushed grill and slow-cooked until tender. Sliced and served on a communal platter, parrillada mixta is accompanied by bread, grilled vegetables, and salad—and plenty of beer and wine. Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive. How to Make Parrillada Mixta -- Grilling Around The World, Spain Edition Directed and narrated by José Bernad; edited by David Cicconi