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Recipes with morcilla

6 recipes that use morcilla, with photos, step-by-step instructions and cook times. The quickest, Arroz con costra, takes 100 minutes. It is most often cooked with cooking chorizo, garlic and onion.

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Alubias de Tolosa

Tolosa, in the Oria valley, celebrates its dark purple-black beans every autumn, and the town's restaurants serve them in clay pots with the 'sacramentos' on the side: chorizo, morcilla and pork belly, plus cabbage and pickled guindillas. This contains pork (chorizo, morcilla and pork belly). The beans are cooked very slowly with only onion and oil until creamy and the broth is thick and dark. A common mistake is boiling the beans hard, which splits their skins; they should barely tremble. Chef's tip: add a splash of cold water three times while they cook ('scaring' the beans), which keeps the skins tender and whole.

195 minSpanishMeat
by KrazyBadal 0 views

Callos a la madrileña

In old Madrid taverns around La Latina and Lavapiés, callos come in little clay dishes, sticky and brick-red, on winter Sundays and as a weekday tapa with bread. The tripe is cooked for hours with a pig's trotter until the sauce sets like gelatin when cold, then finished with chorizo, morcilla and paprika. This contains pork (chorizo, morcilla, ham and pig's trotter). Buy beef tripe that the butcher has already cleaned and blanched. Chef's tip: make it a day ahead; callos taste better reheated and the sauce thickens beautifully overnight.

270 minSpanishMeat
by KrazyBadal 0 views

Judiones de La Granja

In La Granja de San Ildefonso, the royal summer palace in the hills above Segovia, local farmers grow judiones, enormous flat white beans with skin so thin they melt on the tongue. Restaurants in the town and in Segovia stew them with chorizo, morcilla and pork for cold-weather lunches, followed by a roast. This contains pork (chorizo, morcilla and pork rib or ear). Large butter beans or Greek gigantes work well elsewhere. Chef's tip: never stir the beans; shake the pot instead, so they stay whole.

170 minSpanishMeat
by KrazyBadal 0 views

Arroz con costra

Elche and Orihuela, in the south of Alicante, finish their Sunday rice in a way no other Spanish rice is finished: a thick layer of beaten egg is poured over the cooked rice, chicken, chickpeas and sausages, and the earthenware dish goes into a hot oven until the egg puffs into a golden lid. Families argue about whether the costra should be cracked at the table or cut into wedges. This contains pork (white sausages and morcilla). A common mistake is pouring the egg over rice that is still soupy; the egg sinks in and goes rubbery, so wait until the liquid has almost all gone. Chef's tip: bake it in a wide earthenware cazuela if you have one, which holds the heat and gives the crust its traditional dome.

100 minSpanishRice & GrainsGluten free
by KrazyBadal 0 views

Fritanga

Weekend fritanga is Bogotá's answer to a mixed grill, eaten standing at counters in the Siete de Agosto and Restrepo neighbourhoods or brought home on a big tray to share. Everything is pork or fried: chicharrón of pork belly with a blistered, crunchy skin, juicy pork chorizos, slices of rice-filled morcilla (blood sausage), little papa criolla potatoes, sweet plantain and griddled arepas, all eaten with fingers or toothpicks and dipped in sharp, watery ají. A fritanga is about contrast, so don't drown it in sauces: the lime and ají cut the richness. The common error is frying the belly straight from raw; it needs to cook gently in water first, which renders the fat and tenderises the meat before the skin crisps in its own drippings. Chef's tip: buy morcilla and chorizo from a Latin butcher and check the labels if you need the platter gluten free, as some sausages contain wheat.

100 minColombianMeatGluten free
by KrazyBadal 0 views

Cocido madrileño

Cocido madrileño is the slow pot of the capital's winter, served at lunch in old Madrid taverns and at home on cold weekends. Everything simmers together for hours (chickpeas, beef shin, chicken, pork belly, ham bone, chorizo, carrots and potatoes) and then it comes to the table in three vuelcos, or 'tippings out': first the broth as a soup with thin noodles, then the chickpeas and vegetables, then the platter of meats. Cabbage and chorizo are cooked in a separate pan so they don't cloud or redden the broth. It is a big project, but most of the time the pot looks after itself. Chef's tip: put the soaked chickpeas into a mesh bag or a loose muslin bundle; they're easy to lift out whole at the end and don't break up in the long simmer.

180 minSpanishMeat
by KrazyBadal 0 views

Goes well with morcilla