Fried morcilla with piquillo peppers
Slices of Burgos-style rice morcilla fried until crisp outside and soft inside, with piquillo peppers cooked slowly in olive oil and garlic. A quick supper with bread; it is also made with home-roasted red peppers or with a fried egg.
- 22 minTime
- 15 minHands-on
- 4Portions
- ≈ €1.85per portion
- 770kcal per portion
Ingredients for 4 portions
- 600 gSpanish blood sausage (morcilla), Burgos-style rice morcilla, in 2 cm slices
- 2 clovesGarlic, sliced
- 2 tbspOlive oil, for the peppers
- 300 gJarred roasted red peppers, piquillo peppers, drained
- 3 mlSugar
- to tasteSalt
- 1 tbspOlive oil, for frying
On the side
- 250 gBread
Method
- Cut the morcilla into 2 cm slices; peel off the skin if you like. Peel and slice the garlic and drain the peppers.
- Heat the oil in a frying pan over a low heat and fry the garlic for 1 minute without letting it colour. Add the peppers, sugar and a little salt and cook gently for 15 minutes, turning them carefully once or twice, until glossy and soft.
- Meanwhile, heat the oil in another frying pan over a medium-high heat. Fry the morcilla slices for 2–3 minutes per side, until crisp on the outside. Turn them carefully so they don't break up.
- Serve the morcilla with the peppers and bread.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
