Coarse sea salt Fresh ground pepper 1 15 oz. can of diced or crushed tomatoes 2 Tbsp. red wine vinegar 1 Tbsp. ground cinnamon 2 tsp. ground cumin seed 2 bay leaves Pinch of ground cloves A few grinds of fresh nutmeg, or a pinch of ground nutmeg 1 cup bulgur 1/2 cup raisins 2/3 cup pitted green olives
Directions Heat the olive oil in a heavy wide skillet over a medium flame. Add the diced onions, chorizo, and minced garlic. Sprinkle with salt to taste and stir to combine. Cook for about 10 minutes until the onion has begun to soften. Add the tomatoes, vinegar, cinnamon, cumin, cloves, and nutmeg and stir to combine. Cook for another 5 minutes. Then add the bulgur and about 2 cups of water or stock. Simmer covered for about 20 minutes, until the bulgur is soft. Add more liquid to prevent sticking as needed. Uncover and add the raisins and olives. Heat through for another 10 minutes. Traditionally, this dish is served over rice, although with the bulgur that isn't necessary. Alternate vegetarian versions that would go well with rice can substitute chopped seitan or soy protein for the bulgur (and cut back on the liquid). If preferred, sultana raisins give a more delicate sweetness. If you only have black olives, I wouldn't hesitate to use them instead of green, as it is the salty brined flavor the makes picadillo unique.