Morcilla y Chorizo a la Parrilla (Black Pudding and Chorizo)
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Ingredients
- 300 g black pudding, sliced
- 300 g cooking chorizo sausages
- 1 crusty bread
- 20 g fresh flat-leaf parsley
- 2 garlic cloves
- 1 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
Nutrition (per serving)
- Calories
- 638 kcal
- Protein
- 25.9 g
- Carbohydrate
- 17.8 g
- of which sugars
- 1.8 g
- Fat
- 50.9 g
- of which saturates
- 16.5 g
- Fibre
- 1.6 g
- Salt
- 3.88 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely chop the parsley and garlic and mix with the red wine vinegar and olive oil to make the chimichurri.
- 2
Heat a griddle pan and cook the black pudding slices for 2-3 minutes each side, until crisp at the edges.
- 3
Cook the chorizo in the same pan for 8-10 minutes, turning, until cooked through with no pink remaining.
- 4
Slice the chorizo thickly.
- 5
Serve the black pudding and chorizo with the crusty bread and chimichurri spooned over.
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