Montalva Pork Shoulder Blades

1 pack of Montalva pork shoulder blades

Red pepper paste as required

200 g potatoes

100 g tomato, cubed

20 g black olives, stoned

10 g chopped coriander

20 g chopped onion

1 dl olive oil

Season the sholder blade with the red pepper paste and leave to marinate for 12 hours, or as long as possible. Roast at 170℃ for 20 minutes* and slice thinly before serving. Boil the potatoes with their skins in water with a little olive oil and a clove of garlic. When they are cooked, skin them and crush them lightly with a fork. Add the rest of the ingredients to the potatoes and then season with olive oil and little vinegar. Dish up as required with the the sliced meat from the shoulder blade.

*Average preparation time, which varies according to the specific characteristics of the equipment used.