Morcilla a la Plancha

🔥 Prep

• Remove the 400 g morcilla from its packaging and pat dry with paper towels.
• Slice the morcilla into 2‑cm thick rounds (about 8‑10 pieces).
• Measure out 1 tbsp olive oil and set aside.

🔥 Cook

• 1. Heat a grill pan or cast‑iron skillet over medium‑high heat for 2 minutes until hot.
• 2. Add the measured 1 tbsp olive oil and swirl to coat the surface.
• 3. Place the morcilla slices in a single layer, ensuring they do not overlap.
• 4. Grill the slices for 3‑4 minutes on the first side, until a dark crust forms and grill marks appear.
• 5. Flip the slices using tongs and continue grilling for another 3‑4 minutes on the opposite side, until heated through and lightly charred.
• 6. Remove the pan from heat and let the morcilla rest for 1 minute before serving.

🔥 Serve

• Arrange the grilled morcilla slices on a warm platter, drizzling any remaining pan juices over the top.
• Serve immediately with lemon wedges, crusty bread, and a simple green salad dressed with sherry vinegar and olive oil.
• Optional: accompany with roasted piquillo peppers or sautéed greens for a traditional Spanish tapas presentation.