Morcilla with king prawns
If you need a quick and easy Tapas recipe, do try this Morcilla with king prawns. Morcilla is a Spanish blood sausage (similar to black pudding) which is a popular Tapa throughout Spain. This dish is yummy, filling and can be prepared in advance – most importantly, it takes just 15 minutes to make! It’s just right with a glass of Rioja!
Ingredients
Method
- Thinly slice the garlic, shallots and bell pepper.
- Heat a spoonful of olive oil in a pan, add the garlic, shallots and pepper and gently sauté for 5 minutes.
- Cut the morcilla into cubes and add to the pan. Stir-fry for 5 minutes or so, until the morcilla sis crispy and the peppers are soft.
- Add the tomatoes, cover the pan and steam for 5 minutes or so, until the tomatoes start breaking up.
- Add the sherry and prawns, turn up the heat and put the lid on. After two-three minutes, take the lid off – the prawns should be pink now (If you use pre-cooked prawns, juts stir them in to warm through.)
- Stir for a minute or so to reduce the sauce. Add the fresh herb and serve immediately.