Name: Riñones al Jerez
Yield: Serves four
Cuisine: Spanish
Ingredients: 150 ml/¼ pint/⅔ cup fino sherry or C.B. Montilla wine; 12 plump lamb’s kidney; salt and ground black pepper; 30 ml/2 tbsp chopped fresh parsley; 15 ml/1 tbsp tomato purée (paste); new potatoes, boiled and buttered, to serve (optional); 30 ml/2 tbsp plain (all-purpose) flour; 2 garlic cloves, finely chopped; 115 g/4 oz smoked bacon lardons, or diced pancetta; 1 large onion, chopped; 60 ml/4 tbsp olive oil

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Kidneys cooked in sherry are extremely popular in tapas bars, and make an excellent family supper. As a first course, partner the dish with fried toast triangles or crusty bread, a fino montilla wine, less well known than sherry but with the same dry qualities, could replace the sherry. C.B. Montilla is often the choice in Andalusia for this dish.