The last meal from my memorable time in the province of Murcia was one that included not only the best and freshest broad beans from the region, but combined them with a real favourite of mine. Morcilla.
Not to everyone's taste, i know. Although I am proud of how many people I have converted to the joys of this unique sausage.
This weekend I am coming up with three easy recipes based around the different sausages you can enjoy in Spain . First up, Morcilla. Not to everyone's taste, I know. But many people love the blood sausage and it is for those people I now provide new ways to enjoy the sausage that is so typically Spanish.
You might have visitors coming. Your children may be bringing home hungry friends. You may just want to treat yourself without taking hours and hours in the kitchen.
I have eaten so very many perfect servings of potaje on my travels around Spain. One of the best comes from the spectacular Extremadura. This recipe serves between six and eight people. It is a warming potaje that mixes lentils, chorizo, morcilla (blood sausage) and the often overlooked celery. A meal to remember.
The lima bean is used widely in Spanish cooking. High in fibre the bean is the seed from the legume plant. Otherwise known as the butter bean it's great in salads, broths and stews. Here's the second of two recipes that exploit the benefits of the bean. Fabada Asturiana (butter beans with pork) is a popular stew throughout Spain but particularly where it hails from; the scenic, windswept corner of Spain that is Asturias.
