Sangre de Cerdo (Spanish Fried Blood with Onions)
Ingredients
- 3 pcYellow onion (sliced)
- 4 tbspExtra virgin olive oil
- 2 pcBay leaf
- 1 tspSweet paprika
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 600 gCooked pig blood (cut into 2 cm cubes)
Method
Tender cubes of blood with a custard-like texture, seared until firm and tossed with melt-in-the-mouth onions. Paprika adds a deep brick color and earthy notes that balance the iron-rich flavor.
- 1
Thinly slice the yellow onions. Heat olive oil in a large pan and add the onions and bay leaves. Let them cook gently until translucent and lightly golden, without burning.
- 2
Take the block of cooked blood and cut it into even 2-centimeter cubes. Handle the blood carefully so it doesn't crumble; it should maintain its firm jelly-like consistency.
- 3
Add the blood cubes to the pan with the onions. Increase the heat slightly to sear the sides of the cubes. Sprinkle with sweet paprika, grey sea salt, and ground black pepper. Stir gently with a wooden spatula.
Frequently asked questions
How do you get this dish right?
- Don't rush the onions; they need to be almost candied to provide the necessary sweetness.
- The blood is already cooked; you're just looking to warm it through and give it a slight crust.
- If the mixture sticks, deglaze with a drop of water to lift the pan juices.
How long does this dish keep?
Keeps for 2 days in the refrigerator in an airtight container. Reheat gently in a pan with a drizzle of oil.
