Boqueria's Marc Vidal Makes Croquetas con Morcilla

Welcome back to Sound Bites, an Eater original video feature in which footage of the city's most badass chefs crafting their signature dishes is paired with tunes from up-and-coming musicians. Regarding the volume: turn it up.

This week on Sound Bites, Boqueria's executive chef Marc Vidal makes his chicken croquettes with blood sausage, a dish that is much more complicated than it may seem at first. And in charge of the grooves today is Garotas Suecas with their song "Banho de Bucha." Ahead, the chef explains what he's doing above.

Lots of people eat croquettes, but a surprising number don't know what the process behind it is. So that's why we decided to make these for the video. There are two key elements at work here, I'd say: 1) Adding the bones to the milk is an infusion that reinforces the flavor of the chicken, which is a traditional filling for Spanish croquettes. 2) The use of morcilla makes this preparation slightly different from traditional croquettes and gives it a good deal of punch. The result, topped with aioli, is crispy, creamy goodness.