Morcilla (Black Pudding) with Manchego Cheese Bomba

• Warm the chicken stock in a small pot. Place the saffron threads in the stock while warming.

• Begin cooking the paella using the same method as risotto. Melt 30 ml of butter in a sauté pan, once melted add onion. Cook the onion until translucent and add the smoked pimentón (a Spanish type of paprika). Add the Bomba rice ensuing that it is fully coated in butter and has a toasted smell. Add the dry sherry and once almost evaporated begin adding the chicken stock a ladle at a time, allowing each ladle full to be fully absorbed into the rice. Finish by removing the pan from the heat, then add 15 ml of butter and the grated Manchego. Stir until combined. Reserve the rice.

• Now begin making the roasted red pepper and Persimon® sauce. On a grill, place the red peppers over a high heat, continue cooking until all the skin is blistered/blackened. Once all sides are finished, remove from grill and allow to cool.

• Gather the rest of the ingredients for the Pepper/Persimon® sauce and place in a liter container. Use a pulse blender to combine all ingredients. Then remove the skin, seeds, and ribs from the pepper and place in the liter container to be pulsed. Reserve sauce

• Cut the Morcilla into 2 cm thick coins. Melt 15 g of butter in a frying pan over medium heat. Cook the sausage on both sides until brown.

• Cut the Manchego to 5 cm in length and a thickness of roughly 3 mm. Reserve

• Take the rice and form into small disks about 1cm thick and 6 cm diameter. Then lightly dredge in flour, coat in egg wash, then bread crumbs.

• Warm vegetable oil in a frying pan, about 1cm in depth. Place the rice cakes in the oil and brown on both sides. Remove from oil and pat dry, liberally season with sea salt.

• Take the fried rice cake and top with the Morcilla. Then add two slices of Manchego in a X formation. Finish with a spoonful of the red pepper/Persimon® sauce and a small sprinkle of parsley. Serve with Lemon wedge. Ensure the Manchego doesn’t melt.