Roasted Morcela with Potatoes and Onions

Ingredients

• 400 g morcela, sliced into rounds
• 4 potato, peeled and cut into wedges
• 2 onion, sliced
• 4 garlic, thinly sliced
• 2 bay leaf
• 4 tbsp olive oil
• 1 tsp smoked paprika
• salt to taste
• black pepper to taste
• 2 tbsp fresh parsley, chopped

Method

1. 1.

   Season the potatoes and onion — Preheat the oven to 200°C (400°F). Toss the potato wedges and sliced onion with half the olive oil, smoked paprika, salt and black pepper on a large roasting tray.

2. 2.

   Roast the potatoes and onions — Roast the potatoes and onions for 20 minutes, until they begin to soften and turn golden at the edges.

3. 3.

   Add the morcela to the tray — Remove the tray, nestle the morcela slices and garlic among the potatoes, tuck in the bay leaves and drizzle with the remaining olive oil.

4. 4.

   Finish roasting until tender — Return to the oven and roast for a further 15 minutes, until the morcela is heated through and lightly crisped at the edges and the potatoes are fully tender.

5. 5.

   Garnish and serve hot — Discard the bay leaves, scatter with fresh parsley and serve the morcela and potatoes straight from the tray while hot.