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Spicy Chorizo & Black Pudding


This popular Spanish combination of Morcilla (Black Pudding) and Chorizo is a great basis for a stew or a simple tapas dish…

Spicy Chorizo & Black Pudding Recipe

Serves 2 | Preparation 5 minutes | Cook 25 minutes


  • 200g Spicy Chorizo Sausage, cut into slices
  • 1 Onion, cut into wedges
  • 2 Garlic cloves, crushed
  • 1 Tsp Paprika
  • 50ml Dry Sherry
  • 150ml Chicken Stock
  • 2 Fresh Tomatoes, cut into wedges
  • 100g Black Pudding, skinned and broken up
  • Sea Salt and freshly ground Black Pepper


  1. Place a heavy based saucepan / wok with a lid on the hob. On a medium heat add the slices of Chorizo and cook them until they start to colour and the oil / fat is coming out. Remove the Chorizo from the pan and set it aside.
  2. Strain off most of the fat and reserve it, then add the wedges of onion. Fry them on a medium heat for several minutes until they’re starting to colour, then add the garlic and paprika. Cook for another minute.
  3. Add the sherry and allow it to reduce by half, then pour in the chicken stock. Add the tomatoes and season with salt and pepper. Bring to the boil, then turn the heat down to a gentle simmer and cover the pan. Leave to cook for 15-20 minutes until the sauce thickens.
  4. Put the Chorizo back in the pan to warm through. Meanwhile, heat some of the reserved Chorizo fat in a frying pan and quickly fry the black pudding. Remove it from the pan and drain on some kitchen paper.

To Serve

Place the saucepan contents into a warmed serving dish or individual dishes and top with the black pudding. Serve with crusty bread to mop up the sauce.

For some variation add a sprinkle of feta cheese or an egg (poached or fried) to the finished dish.

Further Information

More Black Pudding Recipe suggestions from BlackPudding.Club

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