Black Pudding Tapas
Black Pudding Tapas



  • 2 tbsp olive oil
  • 1 sliced onion
  • 2 chopped garlic cloves
  • 1 tsp each dried oregano and sweet paprika
  • ½ tsp each smoked paprika, allspice, ground cumin
  • Pinch of cloves and cinnamon
  • 250g diced black pudding or morcilla
  • 2 diced tomatoes
  • Toasted sliced baguette, to serve
  • Chopped parsley, to serve
  • Fry the onion in half the olive oil for 10 mins, then add the garlic, oregano and spices. Cook for a couple of minutes, season with salt and pepper, then pour in 100ml of water and simmer for 6-7 mins.
  • In a separate frying pan, fry the black pudding in the remaining olive oil until crisp. Toss the black pudding in the onion mixture and stir in the tomatoes, then pile onto toasted baguette slices, sprinkle with parsley and serve.
20 mins
4 serving

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