Bandeja Paisa

Method

Begin by preparing the rice and beans separately, seasoning with salt and cooking until tender. Whilst these cook, fry the chorizo, morcilla, and chicharrón in batches until crispy and golden, then set aside on kitchen paper to drain. Cut the plantains into thick diagonal slices and deep fry until golden and soft, then drain well. Form the minced beef into a patty, season generously, and fry until cooked through. Fry the eggs to your preference and warm the arepa if necessary. Arrange all components on a large platter: place the rice and beans in separate sections, then artfully position the meat (chorizo, morcilla, chicharrón, and beef patty), fried plantain, eggs, and arepa. Finish with sliced avocado, raw tomato, and onion on the side, seasoning with salt and pepper to taste.