Chopped Savoury - Picadillo

Cut the pork, bacon and ham into small dice and place in a frying pan. Sprinkle with the paprika and then the oil. Chop the garlic, onion and the peeled and seeded tomato, and add to the meat. Season, then add half a cup of water and cook, covered, over a gentle heat until the meat is tender. Garnish with chopped egg before serving.

From La matanza del puerto by Teresa de Santos and Ignacio Sanz
Recipe courtesy of Spain GourmeTour magazine.