1 tablespoon of olive oil.
1 onion, thinly sliced.
2 garlic cloves, thinly sliced.
1 teaspoon of dried oregano.
1 teaspoon of paprika.
8 oz of morcilla, cut into 12 thick slices.
12 slices of French bread.
2 tablespoons of fino sherry.
Sugar, to taste.
Freshly ground black pepper.
Chopped fresh oregano, to garnish.
In a large skillet, heat the olive oil and fry the sliced onion, garlic, oregano and paprika for 8 minutes or until the onion has softened and turned golden brown.
Add the slices of morcilla, then increase heat and cook for 3 minutes; do not stir.
Using a spatula, carefully turn over the morcilla, then cook for an additional 3 minutes until crisp.
On a large serving plate, arrange the rounds of bread and give each with a slice of morcilla.
Stir the fino sherry into the onions and add sugar to taste.
Heat, swirling the mixture around the pan until bubbling, then season with salt and freshly ground black pepper.
Spoon some of the onion mixture on top of each slice of morcilla.
Garnish with chopped fresh oregano.