Black pudding with onions
An average of 5.0 out of 5 stars from 2 ratings
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4–6
- Dietary
- Dairy-freeEgg-freeNut-free
This is typically served as tapas on toasted bread in Spain. Use slicing morcilla for this recipe, if you can find it.
Ingredients
- olive oil: 2 tbsp olive oil
- onion: 1 large onion, thinly sliced into crescent moons
- garlic: 2 garlic cloves, finely chopped
- oregano: 1 tsp dried oregano
- paprika: 1 tsp sweet paprika
- paprika: ½ tsp hot paprika
- allspice: ½ tsp ground allspice
- cumin: ½ tsp ground cumin
- cloves: pinch ground cloves
- cinnamon: pinch ground cinnamon
- black pudding: 250g/9oz black pudding, peeled and diced
- tomatoes: 2 tomatoes, seeds removed, diced
- black pepper: salt and freshly ground black pepper
To serve
Method
Heat half of the olive oil in a large frying pan. Add the onion and fry gently for around 10 minutes, or until soft and translucent. Add the garlic, oregano and spices.
Continue to cook for a couple more minutes then season with salt and pepper. Add 100ml/3½fl oz water and leave to simmer for a couple of minutes.
In a separate frying pan, heat the remaining olive oil. Add the black pudding and fry briskly on all sides until crisp. Gently toss the black pudding with the onion mixture and the tomatoes.
Serve the black pudding piled onto the toast and garnished with parsley.
