I remember my first ever Spanish frito Mallorquin, eaten in a cellar restaurant in Inca, a pretty town in the centre of Mallorca. I was there with quite a large group of friends and we shared several dishes between us, before the main event of the lunch, which was the typical suckling piglet, arrived at the table. I remember that first bite from this inconspicuous stew-like dish which didn’t look like much on the plate. The taste though, was so fresh but warming at the same time. A rustic comfort food with plenty of fennel and lamb offal, the most delightful dish of that Mallorcan lunch.

There are plenty of recipes for Frito Mallorquin, because it is such a homely dish. Some will have more ingredients than others – depending on what is available. Frito Mallorquin is one of those recipes that come from the land and the local ingredients grown on this sunny island. The main common ingredients are lamb offal, potatoes, garlic, peppers, and Spanish sweet paprika.

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Ingredients for the Spanish Frito Mallorquin Recipe

Some of the ingredients of this dish on a marble-like kitchen top: a pack of lamb liver, a pack of bacon, an orange pepper, a red pepper, a celery stick, a fennel bulb, a red onion, 3 garlic cloves, a metal box with Spanish smoked paprika.

To make an authentic Frito Mallorquin, you’ll need the following ingredients:

3 potatoes – peeled and cubed
1 lamb liver – cut into bite-sized pieces
4 smoked back bacon rashers – chopped
1 fennel bulb – sliced
2 bell peppers – chopped (use red and green for colour contrast)
1 celery stick –chopped
3 garlic cloves – minced
1 red onion – chopped
2 tsp Spanish smoked paprika – for a rich, smoky depth
1 tsp black pepper – for seasoning
Parsley – fresh, chopped for garnish
Salt – to season (added at the end to keep the liver tender)
Olive oil – for frying

How to Make Frito Mallorquin

Chopped red onion, garlic and lamb liver inside a black pan.

Fry the potatoes: Heat olive oil in a large pan and fry the cubed potatoes until golden and soft. Since potatoes take the longest to cook, fry them separately first. Once done, remove them from the pan and set aside.

Sauté the aromatics: In the same pan, add a bit more oil if needed and sauté the chopped red onion and minced garlic for a couple of minutes until fragrant.

Cook the lamb liver and bacon: Add the liver and bacon pieces to the pan and cook for about 10 minutes, stirring occasionally. The liver should be browned on the outside but still tender inside.

Add the vegetables: Stir in the fennel, bell peppers, and celery. Continue to cook for another 10 minutes, allowing the flavours to blend and the vegetables to soften.

Vegetables added on top of the meat, in a black pan.

Incorporate the paprika: Once there is some liquid in the pan from the cooking process, add the Spanish smoked paprika. Stir well to evenly distribute the flavours. Be careful not to add the paprika too early, as frying it directly in oil can make it bitter.

Combine everything: Return the fried potatoes to the pan and mix everything together. Cook for an additional 2-3 minutes to ensure the flavours meld.

Season and serve: Remove the pan from the heat, then season with salt and black pepper. Garnish with freshly chopped parsley and serve immediately while hot.

Notes and Tips:

All the ingredients frying together in a black pan

Adding salt too early can cause the liver to become tough rather than creamy, so always season after cooking.
Use authentic Spanish smoked paprika. This ingredient is key to achieving the signature smoky depth of the dish.
If you’re not a fan of strong offal flavours, you can reduce the amount of liver and increase the bacon for a milder taste.
The vegetables should be cooked until tender but not mushy. The balance of textures is crucial.
Frito Mallorquin is best enjoyed with a thick slice of crusty bread to soak up the flavourful juices.

A tapas bowl filled with a meat and vegetables kind of stew, with parsley sprinkled on top

Frito Mallorquin

Frito Mallorquin is a celebration of Mallorca’s rustic and hearty flavors. This simple yet deeply flavorful dish highlights the beauty of local ingredients, from tender lamb liver to fragrant fennel and smoky paprika.

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Prep Time 5

Cook Time 20

Course Tapas

Cuisine Spanish

Servings 4 people

Ingredients

3 potatoes
1 lamb liver
3 garlic cloves
2 bell peppers
1 fennel bulb
4 smoked back bacon rashes
1 celery stick
1 red onion
2 tsp Spanish smoked sweet paprika
1 tsp black pepper
salt to taste
parsley to serve

Instructions

Start by frying the potatoes until soft. They will take the longest so we will fry them separately.
Once cooked, take the potatoes out of the pan and set aside.
Add the onion and the garlic to the pan, and fry for a couple of minutes.
Add the liver, cut into bite-size pieces, together with the bacon.
Fry for 10 more minutes, then add the rest of the vegetables, chopped.
After 10 more minutes, mix in the paprika.
Bring the potatoes back to the pan and cook for a further couple of minutes, mixing all ingredients together.
Take the pan off the heat and season with salt and black pepper.
Serve hot with rustic bread.

FAQ:

A close-up of the stir fry inside a tapas brown dish, on a wooden board.

Can I use other types of meat instead of lamb liver?

Yes! While lamb liver is traditional, you can also use pork liver or even lamb kidneys for a variation. Some Mallorcan recipes include lamb heart as well.

Is this dish spicy?

No, Frito Mallorquin is not meant to be spicy. The smoked paprika adds warmth and depth but not heat. However, you can add a pinch of red pepper flakes if you like a bit of spice.

What should I serve with Frito Mallorquin?

It pairs wonderfully with a fresh salad, rustic bread, and a glass of Mallorcan red wine.

Can I make this dish vegetarian?

Yes! For a vegetarian version, you can replace the liver and bacon with artichokes, mushrooms, and extra bell peppers while keeping the traditional spices.

For more similar recipes, check out my recommendations below:

Meat Tapas, Lamb tapas

Spanish Frito Mallorquin Recipe – Spanish Lamb Fry-Up from Mallorca