Kidneys in sherry sauce

Name: Kidneys in sherry sauce (Riñones al jerez)
Cuisine: Spanish
Ingredients: 500 g (⅛ lb) lamb’s kidneys, skinned and quartered; olive oil for frying; 100 ml (3½ fl oz) dry sherry; 1 medium onion, thinly sliced; salt and pepper to taste; salt and pepper to taste; 1 clove garlic, minced; 1 tbsp finely chopped parsley

Riñones al jerez

Preparation info

For
6
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

This traditional southern Spanish dish is for those who like hard-hitting flavours - it needs a strong wine to complement them.

Ingredients

olive oil for frying
500 g (⅛ lb) lamb’s kidneys, skinned and quartered
1

Europe
Spain
Madrid
Main course
Gluten-free

Method

Pour a little oil into a frying pan, add the kidneys and sauté quickly so that they lose their strong aroma. Set the kidneys aside and discard any juices that have been drawn out of them.
In a different frying pan, fry the onion in a little olive oil until tender. Add the kidneys and sherry and season to taste. Cook until the kidneys are cooked through and the