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Morcilla with Piquillo Peppers and Quail Eggs

Total Time 15 mins
4 people
Print
  • Morcilla with Piquillo Peppers and Quail Eggs
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
This is a quick and easy tapas dish of crispy morcilla sausage, a traditional black pudding from Spain, made with rice and spices and served on a bed of roasted piquillo peppers, topped with fried quail eggs.
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Chef's Profile

Javier De La Hormaza

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier's passion lies on bringing quality Spanish ingredients and recipes to as many people as possible. 

Twitter: @bascofinefoods
Instagram: @mrbasco

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