Mallorcan
Pa amb oli with vegan sobrassada
Red, smoky, spreadable – the sobrassada you have always been waiting for.
- 30 min
- easy
- Vegan
The bread crunches, the tomato drips, and someone asks with their mouth full whether there’s really no meat in it.
What you need
1 blender or stick blender · 1 frying pan · 1 bread knife · 1 board
Shopping list
Everything included – down to the salt. Tick off what you already have – we'll bring the rest to your finca.
We deliver fish and bread fresh on cooking day.
- 200 g Sun-dried tomatoes in oil, just tomato, oil, salt, herbs
- 60 g Salted almonds
- 2 pinch Smoked paprika
- 2 pinch Sweet paprika
- 1 clove Garlic
- 320 g Ripe tomatoes
- 8 tbsp Extra virgin olive oil
- 4 pc Green frying peppers
- 400 g Country bread without milk or honey
- 1 pinch Coarse salt
How it works
- Drain the sun-dried tomatoes, keeping the oil. Blend with the almonds, garlic, both paprikas and 3 tbsp of the tomato oil into a coarse, spreadable paste – that’s your sobrassada.
- Let it rest for at least 20 minutes. It gets better by the hour.
- Slice the bread and toast it in a pan or on the grill.
- Halve the tomatoes and rub them hard over the warm bread until it turns red. Olive oil on top, a pinch of coarse salt.
- Spread the sobrassada on thickly. Fry the green peppers in a pan for 5 minutes and salt them to go with it.
Island knowledge
How the Mallorcans do it
Pa amb oli is Mallorca’s everyday happiness: bread, tomato, oil, salt. Real sobrassada gets its colour from pebre bord, the island’s paprika, once dried on house walls – and that is exactly the flavour in here, without any pork. Bon profit.
For children
Kids get their bread with just tomato and oil – they’ll try the sobrassada off your slices anyway.
Leftovers for tomorrow
Stir leftover sobrassada into pasta or spread it on tomorrow’s coca de trempó.