Ceuta is an autonomous Spanish city located on the African continent, at the gateway to the Strait of Gibraltar. It’s said that no other place in the world consumes as many chicken hearts as Ceuta. That’s why this Ceuta-style chicken hearts recipe is a true classic of Spanish gastronomy.
Ingredients:
400 g chicken hearts
1 onion
1–2 garlic cloves
Sweet paprika, cumin, ground ginger, a few saffron threads
Salt, pepper, extra virgin olive oil
The listed spices are not mandatory and can be adjusted according to availability and preference. Feel free to add cardamom, nutmeg, or even experiment with blends like Ras el Hanout, typical of the Maghreb region.
How to Prepare the Chicken Hearts:
First, clean the chicken hearts. To do this, trim off the top part (where the fat is) with a knife. While they can be cooked whole, it’s common to cut them in half to remove any remaining blood clots inside.
Marinate the Chicken Hearts:
Once cleaned, pat the hearts dry with paper towels and place them in a bowl. Finely chop the onion and garlic, add them to the bowl, and season with the chosen spices, salt, and pepper. Drizzle with extra virgin olive oil and mix well to ensure the marinade coats everything evenly.
Technically, they’re now ready to cook, but the longer the marinade rests, the more flavorful the result. Ideally, marinate a day in advance and refrigerate overnight.
Cooking the Chicken Hearts:
Heat a griddle or skillet over medium-high heat and add the entire mixture. Cook for no more than 10 minutes, stirring occasionally to ensure even cooking.
Serving:
Chicken hearts are a staple snack in virtually every bar in Ceuta. They are served in many ways: as tapas, small plates, skewers, pinchos, or even sandwiches.