It was only last Sunday that I learnt how to fry chicken blood to serve as a tapa. Before then, I had always given it to the neighbour’s dog – but not any more. Sorry dog.
When you kill the chicken and cut the neck, drain the blood onto a plate with a sprinkling of salt. Once the blood has congealed, sprinkle a bit more salt on top and cut into squares.
Get 5 or so large cloves of garlic and cut into thick slices, skin and all. Fry gently in a frying pan until golden.
Gently add the blood squared and fry until they have puffed up. It is important not to fry them for too long or they will taste like rubber.
The blood has completely different taste to what you might expect and tastes more like egg yolk.
Pour the contents of the pan into a shallow bowl and serve with small chunks of bread.