Barbecued new potato, morcilla sausage and scallop kebabs

Barbecued new potato, morcilla sausage and scallop kebabs
  • Serves icon Serves six
  • Time icon Hands-on time 35 min, plus marinating

Morcilla is Spanish blood sausage made with pork, lots of onions and spices and usually rice. Think black pudding turned up a notch. Combined with scallops and new potatoes, this is a winning trio.

And have a look at all the lovely things you can do with leftover morcilla.

Nutrition: per serving

Calories
286kcals
Fat
12.8g (4g saturated)
Protein
20.2g
Carbohydrates
23.8g (1.6g sugars)
Fibre
4.1g
Salt
1.1g
Calories
286kcals
Fat
12.8g (4g saturated)
Protein
20.2g
Carbohydrates
23.8g (1.6g sugars)
Fibre
4.1g
Salt
1.1g

Ingredients

  • 500g new potatoes, scrubbed
  • 250g morcilla sausage (see intro and Know-how)
  • 12 sustainable hand-dived scallops with their roes
  • Pinch chilli flakes
  • 2 garlic cloves, peeled and thinly sliced
  • 1 fresh rosemary sprig, leaves picked and chopped
  • 4-5 fresh thyme sprigs, leaves picked and chopped
  • 2 tbsp olive oil
  • Lemon mayonnaise or aioli and dressed green salad to serve

You’ll also need…

  • Metal skewers, or wooden skewers soaked for at least 30 minutes – ideally overnight

Method

  1. Cut the potatoes in half (or larger ones in quarters) – you want chunky pieces. Put in a pan with salted water and bring to the boil. Cook for 8-10 minutes until the potatoes are just tender, then drain and cool.
  2. Slice the morcilla sausage into 2-3cm thick rounds and put in a large glass or ceramic bowl with the scallops and cooled potatoes. Add the chilli flakes, garlic, rosemary and thyme. Trickle the oil over everything and season well with salt and pepper. Gently mix, then put in the fridge to marinate while you prepare the barbecue.
  3. If you’re not using a gas barbecue, get your barbecue going so it’s nice and hot when you come to cook the kebabs. When I’m cooking with fire, I like to add larger pieces of dry wood along with a few lumps of natural lumpwood charcoal.
  4. Remove the bowl of marinating ingredients from the fridge and assemble the kebabs in the following order: scallop, morcilla, potato, morcilla, potato, scallop. Be careful with the potatoes as they can split if you’re too rough with them. Thread any leftover spuds onto extra skewers.
  5. When the barbecue has lovely hot glowing embers, set a grill over it; it’s reached the right temperature when you can hover your hand above the grill for only a second.
  6. Lay the kebabs on the grill and cook for 4-5 minutes on each side, keeping a close eye on them and not letting them burn. (Alternatively, set the grill to medium-high or heat a griddle pan until smoking hot. Lay the kebabs under the grill/in the pan and cook as above.) Transfer to a warm platter and serve with lemon mayo or aioli and a dressed green salad.

delicious. tips

  1. Make the recipe to the end of step 2, then cover and chill for up to 4 hours.

  2. Buy morcilla sausagesfrom Brindisa or Ocado. If you can’t find them, use firm black pudding (such as Clonakilty) or cooking chorizo instead.

Recipe By

Gill Meller

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