Morcilla

‘Morcilla’, blood sausage, is common throughout Spain and, like chorizo, has numerous regional variations. Some are flavoured with onion, others with rice, pork fat, pinenuts, almonds, garlic or mint, and spices such as paprika, clove or cinnamon. We adore a piece of grilled morcilla on bread with a cool cerveza (beer) as a tapa, but equally satisfying is tasting them in a bean stew like the famous ‘fabada’ from Asturias.