Morcilla recipe by Paul Boudier at Le Maquis | Taste of France®
Check out this recipe for Le Maquis’s house speciality of morcilla, courtesy of chef Paul Boudier.
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Ingredients
- 300ml fresh pork blood
- 300g coarsely ground pork belly
- 300g yellow onions
- 4 garlic cloves
- 1 pinch oregano
- 1 pinch chili powder
- 100g arroz bomba (or short-grain rice)
- 10g salt
- Flat-leaf parsley
- 1 red onion
- Xérès vinegar
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