Morcilla is probably an acquired taste, but it makes a nice tapa. This one is minimal ingredients and is very easy to prepare.
6 slices chapata (Rustic-style bread)
3 green peppers
2 Burgos morcillas (Black pudding/blood sausage)
Olive oil
Cut the peppers in two lengthwise and the morcillas into slices 2 centimetres thick.
Fry the peppers in a frying pan coated with oil until they are tender “al dente”. Remove then fry the morcilla.
Cut the bread into diagonal slices. Place 1/2 green pepper and one slice of morcilla on each piece of bread. Enjoy.