Don’t waste any of the paprika-tinted delicious juices remaining in the pan—sop them up with rice instead.
Recipe information
Yield
8–12 servings
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Gently lower 6 eggs into a large saucepan of boiling salted water and cook 5 minutes. Transfer to a bowl of ice water and let cool 2 minutes. Drain and carefully peel.
Step 2
Mix remaining 6 eggs in a large bowl with garlic, Parmesan, panko, butter, pickles, olives, raisins, vinegar, both paprikas, pepper, and 2 Tbsp. plus 1 1/2 tsp. Diamond Crystal or 4 1/2 tsp. Morton salt, then mix in pork.
Step 3
Line two 9x5" loaf pans with a sheet of foil, leaving 3" overhang on long sides. Lightly coat with nonstick spray. Divide half of meat mixture between pans. Place 3 boiled eggs in a line down the center of each pan. Top with remaining meat mixture, packing tightly around eggs and making sure they are completely covered.
Step 4
Mix ketchup and Worcestershire sauce in a small bowl and spread over both embutidos. Bake until an instant-read thermometer inserted into several places, avoiding eggs if possible, registers 155°F, 55–70 minutes. Let cool 10 minutes.
Step 5
Transfer embutidos to a platter; slice.
Do Ahead
Step 6
Embutidos can be baked 4 days ahead. Let cool, cover and chill.
Recipe notes
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