Morcilla a la Parrilla

Morcilla a la Parrilla is a flavorful Spanish dish featuring grilled blood sausage, renowned for its rich, smoky taste. This dish is perfect for a Paleo BBQ, offering a unique blend of spices and a crispy exterior that complements its tender interior.

Ingredients

• Morcilla (blood sausage) - 200 grams
• Olive oil - 1 tablespoon
• Garlic powder - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Sea salt - 1/2 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh parsley, chopped - 2 tablespoons
• Lemon wedges - 2

Steps

1. Preheat your grill to medium-high heat.
2. In a small bowl, mix the olive oil, garlic powder, smoked paprika, sea salt, and black pepper to create a marinade.
3. Slice the morcilla into 1-inch thick pieces.
4. Brush the marinade over the morcilla slices, ensuring they are well coated.
5. Place the morcilla slices on the grill and cook for about 5-7 minutes on each side, or until they are crispy and heated through.
6. Remove from the grill and let rest for a few minutes.
7. Garnish with chopped fresh parsley and serve with lemon wedges on the side.

Nutrition

• Calories: 300
• Protein: 18 g
• Carbs: 2 g
• Fiber: 0 g
• Sugar: 0 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Rich in iron and protein, supporting muscle health and energy levels.
• Contains antioxidants from spices, which may help reduce inflammation.

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