Morcilla Ibérica and Prawn Soup Recipe

Total Time:

30 minutes(Cooking)



Morcilla Ibérica and Prawn Soup Recipe


400gshelled prawns, uncooked
1 tspsea salt
1 lumproot ginger, peeled and sliced very thinly
2spring onions, sliced thinly
1 smallred fresh chilli (medium heat), seeded and thinly sliced
2 clovesgarlic, finely chopped
1.25 Lvegetable stock
2 tspvinegar
1 tspsugar
200gSeñorío Morcilla Ibérica
1 mediumtomato


  1. Take the piece of Morcilla, straight from the fridge, remove the casing and cut with a sharp thin knife into thin slices; leave slices to come to room temperature
  2. Spread the prawns out in a single layer on a tray and sprinkle them with the sea salt, inclining the tray slightly so the liquid drains away from the prawns; leave for 20 minutes
  3. In a saucepan heat the stock, sherry, vinegar, sugar, root ginger, spring onions, chilli and garlic to just below simmering
  4. Heat a dry wok over high heat, add the prawns and toss the prawns until they are no longer translucent, 1-2 minutes, and immediately transfer to a bowl
  5. Taste the broth for seasoning; bring gently to the boil
  6. Distribute the prawns, Morcilla and tomato amongst 4 soup dishes
  7. Add the hot broth and serve immediately.

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