Morcilla is a type of Spanish black pudding. It’s rich and vinous, with almost a smoky edge, and has a dryer, finer grain than a British black pudding.
My friend Dave handed me some last week, with the instruction that although it makes a sensational tapas-ish snack, I’d be doing myself a disservice not to make it into an Alsace tart. He also recommends frying it with broad beans and garlic, which I will be doing at the next available opportunity.
In the end, this was more like a light quiche lorraine, but bloody hell it was good.