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Adobo de Pimentón

Serves about 1/2 cup Spice Mix vegan, Spice Mixes, adobo

Adobo de Pimentón

Adobo de Pimentón hails from the sun-drenched regions of Spain, where the fiery red of pimentón de la Vera becomes the soul of the seasoning. It is a cherished blend that transforms pork loin into the celebrated lomo en adobo, a dish often found sizzling on summer grills or warming autumn roasts. The rub’s smoky hue and piquant aroma are a familiar prelude to festive gatherings and leisurely Sunday meals.

Expect a robust symphony of flavors: the sweet warmth of pimentón de la Vera mingling with the heat of pimentón picante, underpinned by the earthiness of cumin and the aromatic lift of oregano. This rub infuses pork, chicken, or even potatoes with a rich, smoky essence that speaks of long, sunlit afternoons and the joy of shared tables.

Ingredients

  • 4 tbspsweet pimentón de la Vera
  • 1 tbsphot pimentón picante
  • 2 tbspgarlic powder
  • 1 tbspdried oregano
  • 2 tspground cumin
  • 1 tbspfine sea salt

Method

  1. Place a dry skillet over medium heat and add 2 teaspoons of ground cumin. Stir gently for about 1 to 2 minutes until the aroma becomes nutty and fragrant. This step releases the essential oils in the cumin, enhancing its flavor. Once done, transfer the cumin to a plate to cool completely.
  2. In a medium-sized mixing bowl, combine 4 tablespoons of sweet pimentón de la Vera, 1 tablespoon of hot pimentón picante, 2 tablespoons of garlic powder, 1 tablespoon of dried oregano, the cooled cumin, and 1 tablespoon of fine sea salt. Use a whisk or spoon to stir the mixture until it transforms into a uniform brick red color. This ensures that the flavors are evenly distributed throughout the rub.
  3. Take a spoonful of the spice mixture and place it in a separate small bowl. Add a splash of vinegar and a drizzle of olive oil to create a paste. This mixture will act as a marinade, helping the flavors penetrate the meat or vegetables more effectively.
  4. Rub the paste thoroughly over your choice of pork loin, chicken, or potatoes. Make sure every surface is coated evenly to ensure the flavors are absorbed. Place the coated ingredients in a dish, cover it, and let it marinate in the refrigerator overnight. This resting period allows the flavors to deepen and meld with the food.
  5. Transfer the remaining spice mixture to a clean, dry jar. Seal the jar tightly and store it in a cool, dark place. Keeping it away from light will preserve the vibrant red color of the pimentón and maintain its smoky flavor.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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