Kidneys in Sherry are a classic of Spanish gastronomy. They can be served as a “tapa” or as a main dish, accompanied with rice or potatoes. The recipe works for beef, pork or lamb kidneys, and can even be used to use other offal cuts.
Ingredients:
1/2 kg of clean kidneys
1 large onion
1-2 cloves of garlic
1 glass of Sherry wine
Salt, pepper, sweet or hot paprika, extra virgin olive oil
The only precaution we must take in this recipe is to clean the kidneys well, to ensure that we have discarded any possible impurities they contain. To do this, there are two common methods:
- Immerse them completely in a mixture of water and vinegar for no less than half an hour, and eventually blanch them (that is, boil them briefly).
- Blanch them for 3 consecutive times, discarding and replacing the boiling water each time we repeat the operation.
Once the cleaning is finished, we can proceed to heat a little extra virgin olive oil in a frying pan. Chop and sauté the onion and garlic over moderate heat. Meanwhile, remove the membranes that cover the kidneys (if they still have them) and cut them into bite-size pieces, discarding the central fat.
Add the kidneys to the sauce and season with salt and pepper to taste. When the kidneys have browned, season with paprika and add the wine. Bring to a boil, cover and cook over moderate heat for about 15 minutes.
Serve the kidneys in Sherry with rice or potatoes as side-dish.
Tips and tricks:
- This recipe is valid for beef, pork or lamb kidneys.
- When adding the wine to the pan, it is possible to flambé, but in that case, I highly recommend taking all necessary precautions. In particular, a common and highly dangerous mistake is doing it with the exhaust fan on.
- In addition to the traditional rice garnish, it is also delicious to serve the kidneys with fried or poached eggs on top.