4 people
For the dried morcilla wafers
two morcillas (500 g in total)
salt
For the morcilla sauce
50 g mashed roasted morcilla (prepared as in method)
dried tomato powder
star anise powder
salt
For the carabineros tails
12 carabineros tails
salt
black pepper
ground ginger
3 tablespoons olive oil
For the leek tears
50 g julienne strips of green leek
100 g leek broth (infuse with 1 g mace)
6 g vegetable gelatine
100 g virgin olive oil
15 g rice vinegar
salt
pepper
For the dried morcilla wafers
Bake the morcilla for 25 minutes at 190°C. Remove the skin and adjust the salt. Mash to form a purée. Keep back 50 g for the sauce. Spread very thinly on a sheet of baking paper and cover with another. Leave to dry at 60°C.
Once dry, cut into small wafers using a round cutter Reserve and keep dry.
For the morcilla sauce
Mix the 50 g of the morcilla purée, a pinch of tomato and the anise. Check the salt.
For the carabineros tails
Lightly season the tails and add a pinch of ginger. Rub them with the morcilla sauce and sauté in the oil. Set aside.
For the leek tears
Boil the broth, leeks and gelatine together. Season.
On a plate covered with a transparent paper, deposit a few teaspoons of the liquid, which, on cooling, will coagulate. Remove the leek tears from the paper and place them in the mix of oil and vinegar. Season.
Smear some morcilla sauce on the base of a shallow dish and stand the prawns on the sauce. Lean a wafer against each and drizzle with the leek vinaigrette tears.