A guide to food in Spain
morcilla: black pudding
Morcilla, served hot, is similar to English black pudding, but in my opinion much nicer. It comes in two basic versions, one de arroz [rice] and the other de cebolla [onion]. The best morcilla de cebolla is said to be from Burgos in Old Castile . It is often served with fried eggs, but I particularly like it with rice. My Argentinean flatmate Esteban likes it with chimichurri, a spicy South American sauce. There is a distinctive Catalan version made with breadcrumbs called bull (pronounced bu-ee-lly, cutting the y short), which can be either negre [black] or blanc [white], is usually eaten cold.
By Francis Barret
There is a complex geography of morcilla. For instance solely in Extremadura there exists:
Morcilla «Felisa» (based on blood and onion)
morcillas de cabezá (head innards morcillas)
morcillas patateras (potato morcillas),
morcillas prepared with pumpkin
Spanish morcilla has many variants. The most well-known and widespread is morcilla de Burgos which contains mainly pork blood and fat, rice, onions, and salt. In Albacete and La Mancha, the morcilla is filled with onions instead of rice, which completely changes the texture. It is claimed that this is the original morcilla, and rice was introduced in them to reduce costs (rice expands while onion reduces thus needing more raw material). Other varieties introduce breadcrumbs, pine nuts, almonds and vary the proportions of the other ingredients or flavorings, producing even a sweet morcilla from Galicia in the northwestern region, which is fried and served most commonly as a dessert.