Morcilla with Fried Quail Eggs
A favorite from Pamplona's Tapas Bar
12 ×
12 slices Black Boudin (Morcilla)
12 Quail Eggs
Parsley
Salt
Pepper
Hot Smoked Paprika
Instructions:
- Poach the Black Boudin for five minutes.
- Remove and cut into slices.
- Sauté in a frying pan until crispy.
- Fry your quail eggs for about four minutes and place each quail egg on top each slice of Morcilla.
- Add salt and pepper to your liking and finish it off with a dash of parsley and hot smoked paprika.
Black Boudin, or Morcilla, can be ordered online at laespanolameats.com.
