Morcillas Spanish blood sausage, rich with rice or onion, spiced with paprika and cinnamon or cloves depending on the region. In cocido, arròs al forn and on its own, fried.
rich · spiced · iron
What to do with it Classics built on it
Valencian Arròs al forn Rice baked in a wide earthenware dish with chickpeas, pork, blood sausage, potato and tomato, with a whole head of garlic in the middle. No one here has made it yet Castilian and Madrid Cocido madrileño Chickpeas, meats, sausages and vegetables simmered for hours in one pot, then served in turns: the broth with noodles, then everything else. No one here has made it yet Castilian and Madrid Callos a la madrileña Beef tripe stewed slowly with chorizo, morcilla and jamón in a thick, sticky, pimentón-red sauce. No one here has made it yet Asturian Fabada asturiana Large, buttery white beans stewed slowly with smoked chorizo, morcilla and pork belly until the broth thickens. No one here has made it yet Kinds
Morcilla de Burgos With rice — firm, best sliced and fried.
Asturian morcilla Smoked, for fabada.
Morcilla de cebolla With onion — softer and sweeter. If you can't find it Spanish delis.
1 Black pudding
The same weight
You lose the rice, onion and spice — close enough.
Knowing it
Where to buy Spanish delis. Black pudding is the nearest swap but different in spice.
Worth knowing Fry slices gently; they burst and dry out over high heat. When it's best
J F M A M J J A S O N D
Good all year.
Northern hemisphere.
What it brings to a dish
Where it's from
Southern Europe · Galician , Asturian , Basque , Castilian and Madrid , Catalan , Valencian , Andalusian , Gascon and the South-West , Provençal , Italian , Greek Search the index for morcillas + Want to try