“Express” presa brochettes with romesco sauce

Whether it’s to be eaten as main course or with small appetizers, this Brochettes of Presa, Batalle el Único, it’s a dish which it may be prepared in many different ways. It combines with a hugh variety of ingredients such as vegetables, mushrooms, ham…. Empower imagination


    • Half presa pork Batallé el Único
    • 1 green pepper
    • 1 spring onion
    • 6 green asparagus
    • Virgen olive oil
    • Wine vinegar
    • Smoked sweet paprika
    • Salt and pepper
    • For the romesco sauce:
    • 6-8 ripe tomatoes
    • 1 head of garlic
    • 2 slices of bread from the previous day
    • 2 ñora peppers
    • A handful of toasted hazelnuts
    • Chopped parsley


  • STEP 01: Cut the presa into dice of about 2 cms. approx.
  • STEP 02: Wash the vegetables and cut them to the size of the meat cuts.
  • STEP 03: Salt the meat and sprinkle with a little paprika and mix. Put the meat and vegetables alternately on the skewers.
  • STEP 04: For the romesco sauce: 1. Scald the tomatoes and garlic. Peel the hazelnuts. 2. Fry the bread with a little oil on a medium heat. 3. Soak the ñoras in hot water and remove the pulp inside. 4. In a mortar, put the peeled tomatoes, garlic pulp and other ingredients. Crush everything. Add salt, a squeeze of vinegar and add oil until you have a sauce that’s neither thin nor too thick. 5. Add parsley and any extra salt and pepper if necessary.
  • STEP 05: Put 3-4 brochettes separated from each other in a container that is suitable for cooking in a microwave. Season.
  • STEP 06: Put a tablespoon of water in the base of the container and a few drops of oil on each brochette.
  • STEP 07: Cover the container and cook in the microwave at maximum heat for 3 minutes.
  • STEP 08: Serve with romesco and a thread of oil.


  • Check that the meat is cooked correctly and if necessary heat the brochettes a few seconds longer.
  • You can vary the vegetables using cherry tomatoes, courgettes, leeks, mushrooms, etc.