Parrilada Recipe
A selection of grilled meats served with rice and salad.
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Ingredients
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Meats
Marinade
Sides
Method
Marinade Preparation
- 1
Prepare the Marinade
In a large bowl, combine olive oil, minced garlic, paprika, cumin, oregano, salt, black pepper, and lemon juice. Mix well to create a marinade.
- 2
Marinate the Meats
Add the beef ribs, pork shoulder, chicken thighs, and chorizo sausage into the marinade. Ensure all meats are fully coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Cooking the Meats
- 3
Preheat the Grill
Prepare your grill and preheat it to medium-high heat.
- 4
Grill the Meats
Remove the marinated meats from the refrigerator. Grill the beef ribs for about 15-20 minutes, turning occasionally. Grill the pork shoulder for about 20-25 minutes, turning occasionally. Grill the chicken thighs for about 10-15 minutes, turning occasionally. Grill the chorizo sausages for about 5-7 minutes until fully cooked.
Preparing the Rice and Salad
- 5
Cook the Rice
In a pot, add 2 cups of white rice and 4 cups of water. Bring to a boil, then reduce to low heat, cover, and simmer for about 18-20 minutes or until the rice is cooked and water is absorbed.
- 6
Prepare the Salad
In a salad bowl, combine mixed salad greens, diced tomatoes, and sliced cucumber. In a small bowl, whisk together olive oil, vinegar, salt, and pepper. Drizzle the dressing over the salad and toss gently to combine.
Serving
- 7
Plate the Parrilada
Once the meats are grilled to perfection, remove them from the grill and let them rest for a few minutes. Serve the grilled meats alongside the cooked rice and fresh salad.
