Paprika and garlic marinated pork loin (Lomo adobado)

1. Pound the garlic with the salt to a paste in a mortar, then mix in the smoked paprika, oregano, thyme, wine vinegar and 4 tablespoons of olive oil to make a thick red marinade.

2. Cut the pork loin into slices 1.5-2 cm thick, put them in a bowl and rub them thoroughly with the marinade so every surface is coated.

3. Cover and refrigerate for at least 12 hours, ideally 24; turn them once in between.

4. Take the meat out of the fridge half an hour before cooking. Heat a frying pan well with the remaining olive oil and fry the slices with most of the marinade for 3-4 minutes per side until seared outside and just cooked through inside.

5. Lift the meat onto a plate, pour 2 tablespoons of water into the pan, bring to the boil and drizzle the paprika pan juices over the slices.

6. Serve with chips, fried eggs or roasted peppers – it's also excellent cold, thinly sliced, in sandwiches.

Tip: Paprika burns easily and turns bitter – fry over medium-high heat, not the highest.