Morcilla Ibérica and Prawn Soup Recipe from Marché SA et Fils

Morcilla Ibérica and Prawn Soup Recipe

Cook Time: 30 minutes


Servings: 4


  • 400g shelled prawns, uncooked
  • 1 tsp sea salt
  • 1 lump root ginger, peeled and sliced very thinly
  • 2 spring onions, sliced thinly
  • 1 small red fresh chilli (medium heat), seeded and thinly sliced
  • 2 cloves garlic, finely chopped
  • 1.25 L vegetable stock
  • 75ml sherry
  • 2 tsp vinegar
  • 1 tsp sugar
  • 200g Señorío Morcilla Ibérica
  • 1 medium tomato


  1. Take the piece of Morcilla, straight from the fridge, remove the casing and cut with a sharp thin knife into thin slices; leave slices to come to room temperature
  2. Spread the prawns out in a single layer on a tray and sprinkle them with the sea salt, inclining the tray slightly so the liquid drains away from the prawns; leave for 20 minutes
  3. In a saucepan heat the stock, sherry, vinegar, sugar, root ginger, spring onions, chilli and garlic to just below simmering
  4. Heat a dry wok over high heat, add the prawns and toss the prawns until they are no longer translucent, 1-2 minutes, and immediately transfer to a bowl
  5. Taste the broth for seasoning; bring gently to the boil
  6. Distribute the prawns, Morcilla and tomato amongst 4 soup dishes
  7. Add the hot broth and serve immediately.


Sea salt


Spring onions

Red chili peppers


Vegetable broth

Dry sherry





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