In the interest of research I took the wife out to the local tapas restaurant last night and after £189 worth of research (ouch!) I left with a full belly and some supplies for a Tapas and Paella meal for us and six friends.
The chef, Mark, is someone who we have known through various local restaurants and eateries over the years and he advises that you boil your quail eggs for exactly 2 minutes and 10 seconds before plunging in iced water for “no more” than five minutes; leaving them longer results in harder eggs in the finished dish.
You then work the Morcilla in your hands with some finely chopped parsley until it has a consistency similar to putty. Make a small cup shape then place the egg in the cup and completely wrap it with the Morcilla. Egg, breadcrumbs and refrigerate. When you are ready to cook drop them in 180C oil until the breadcrumbs are suitably golden and voila (or the Spanish equivalent) you have a softish yolk encased in beautifully cooked blood pudding.
Mark uses this Morcilla which he gets from Brindisa https://brindisa.com
The restaurant sells this product along with a selection of other Spanish ingredients that I bought to start practicing for the Tapasfest.
The jar between the olives and the Morcilla is a chilli jam that they serve on the side with the eggs cut into two
