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Elisabeth Luard's Morcilla encebollada

Elisabeth Luard's Morcilla encebollada

posted on 9 January 2018 by admin

"A simple dish of spicy blood-pudding with an onion-only soffrito as served in the tapa-bars of Salamanca.  Morcilla-flavourings are regional and variable (imported spices were only available in rich city-ports such as Barcelona and Seville): choices include pimenton, garlic, cloves, cinnamon, pepper, fennel-seeds, marjoram, coriander-seeds, cumin. Diced pork-fat is the usual enrichment, while regional preferences include grains - usually rice but sometimes barley - for texture and bulk."

Serves 6 as a tapa

500g morcilla (spiced black pudding)

4-5 tablespoons pork-lard or olive oil

500g mild Spanish onions, finely sliced in half-moons

Salt and pepper

(optional) to finish

1 tablespoon sherry vinegar


Slice the morcilla thickly, and reserve.

Heat the oil in a heavy frying-pan, add the onions, turn down the heat and cook very slowly for at least half an hour until they are perfectly soft and only lightly caramelised. Remove and reserve.     

Reheat the drippings in the pan and fry the morcilla slices over a high heat, turning them once, till the cut sides crisp a little. Push the morcilla aside and reheat the onion, finishing, if you like, with a few drops of sherry vinegar.