Grilled Pig Ear — Oreja a la Plancha at Taperia La Mina
Our Grilled Pig Ear (Oreja a la Plancha) is a bold and authentic Spanish specialty for the adventurous eater. Pig ears are first boiled until tender, then sliced and grilled to crispy perfection with garlic, parsley, and olive oil. The result is a tapa with a unique, satisfying texture — crispy and chewy at the same time — and a rich, savory flavor that is utterly addictive.
A Beloved Madrid Classic
Grilled pig ear is one of the most traditional tapas in Madrid’s vibrant tapas scene. Found in the city’s oldest bars and taverns, this dish represents the Spanish philosophy of using every part of the animal — nothing goes to waste. At Taperia La Mina, we bring this Madrid classic to Benidorm.
How We Prepare Our Grilled Pig Ear
The preparation is a two-step process. First, the pig ears are cleaned and simmered with bay leaf and aromatics until completely tender. Once cooled, they are sliced into strips and grilled over high heat until the edges become wonderfully crispy. We finish them with a generous “majado” — a paste of garlic, parsley, and smoked paprika pounded together and tossed with the hot ears.
How to Enjoy This Unique Tapa
Grilled pig ear is best enjoyed hot off the grill, with a squeeze of fresh lemon and a cold beer. It pairs wonderfully with our Wine Chorizo for a truly adventurous tapas experience. Discover Spain’s boldest traditional tapas at Taperia La Mina.