Seared scallops and black pudding on crisp potatoes with romesco sauce from José Pizarro's Spanish Flavours: Stunning Dishes Inspired by the Regional Ingredients of Spain (page 32) by José Pizarro

  • white bread
  • hazelnuts
  • Show all ingredients...

  • EYB Comments

    Despite the title, this recipe calls for smoked morcilla sausages instead of black pudding. Requires 2 hours to prepare. Can substitute black pudding for smoked morcilla sausages.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Despite the title, this recipe calls for smoked morcilla sausages instead of black pudding. Requires 2 hours to prepare. Can substitute black pudding for smoked morcilla sausages.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.