Kidneys with Sherry

We tasted our first riñones al jerez in a small tapas bar in Murcia. The kidneys were quickly fried in hot olive oil and garlic, then deglazed with a dry sherry and served with fried potatoes sprinkled with paprika to soak up the delicious juice the kidneys and sherry had made. Use either lamb’s or the more delicate calf’s kidneys and a dry, nutty oloroso or amontillado sherry.