Morcilla De Burgos & Txistorra Recipe

Prep the ingredients

Finely chop the onion. Mince the garlic. Grate the tomato or measure the canned crushed tomato. Split the morcilla into coarse chunks by peeling back the casing or slicing into 2 cm pieces. Keep the rice measured and stock warm in a small saucepan or kettle.

Sweat aromatics

Heat 2 tablespoons olive oil and 1 tablespoon butter in a wide sauté pan or shallow pot over medium heat. When the butter foams, add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and just starting to color, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Build the rice flavor

Stir in the grated tomato and smoked paprika and cook 2–3 minutes until the tomato reduces slightly. Add the rice and stir to coat the grains in oil and tomato for 1–2 minutes; this helps keep the rice separate and toasts the starch a little.

Simmer the rice with morcilla

Pour in the warm stock and add the bay leaf. Bring to a gentle simmer, season with 3/4 teaspoon of the salt and 1/4 teaspoon of the black pepper. Reduce heat to maintain a low simmer, cover partially, and cook for 10 minutes. After 10 minutes, gently nestle the morcilla pieces into the rice so they warm through and release flavor into the cooking liquid. Continue to simmer, partially covered, until the rice is tender and has absorbed most of the stock, about 8–12 more minutes (total rice time ~18–22 minutes depending on rice type). Stir gently once or twice to avoid breaking rice or morcilla; if the pan becomes dry before rice is done, add another 50–100 ml stock or water as needed.

Finish the rice

When the rice is cooked but still slightly saucy, remove from heat. Stir in chopped parsley and adjust seasoning with remaining salt and pepper. Keep covered and warm while you prepare the txistorra and peppers.

Prepare the txistorra

Pat the txistorra dry with paper towels. If it is in one long coil, cut into 8–10 cm lengths for easier cooking and plating.

Cook the txistorra

Heat a separate skillet over medium-high heat and add 1 tablespoon olive oil. When shimmering, add the txistorra pieces without crowding. Cook 3–4 minutes per side, turning occasionally, until well browned and cooked through (internal color will be firm and sausages slightly sprung). Reduce heat if they begin to char too rapidly. Remove the txistorra to a warm plate and tent with foil.

Deglaze for pan sauce

Keeping the skillet over medium heat, pour in the white wine or sherry to deglaze the pan, scraping up browned bits. Let the alcohol reduce for 1–2 minutes, then stir in the extra butter and optional honey. Taste and add a small pinch of salt if needed. Spoon some of the glossy pan sauce over the cooked txistorra.

Warm and dress the peppers

Drain the jarred piquillo peppers and pat them dry. Warm briefly in a small skillet with a teaspoon of olive oil for 1–2 minutes each side to heat through and slightly caramelize; alternatively warm in a preheated 180°C/350°F oven for 6–8 minutes on a tray. Season very lightly with a small pinch of salt.

Assemble the dish

Divide the rice and morcilla mixture between 2–3 plates (depending on desired servings). Arrange the warm txistorra pieces alongside the rice. Tuck 2–3 piquillo peppers per plate next to the sausage and rice. Spoon any remaining pan sauce over the txistorra and a little around the rice for moisture and gloss. Garnish with the remaining chopped parsley and serve with lemon wedges on the side if using.

Service notes

This dish is best served warm. If plating for a group, keep the rice covered to retain steam and reheat briefly on low with a splash of stock if necessary. The morcilla will be soft from the rice; the contrast with the snappy txistorra and sweet piquillo peppers is the intended texture balance.