Riñones al Jerez (Jerez kidneys)

Kidneys in sherry, normally served as a tapa.

Riñones al Jerez (Jerez kidneys)

Riñones al Jerez (Jerez kidneys)
Servings:	Serves 4
Calories per serving:	633
Ready in:	30 minutes
Prep. time:	20 minutes
Cook time:	10 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	21st January 2013

Best recipe review Delicious and tender too 5/5 Much nicer with calves kidneys - our local butcher can get them. Carla

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 6 tablespoons olive oil
• 800 g calf kidneys (if you cannot find these, use lamb kidneys)
• 2 Cloves garlic, finely chopped
• 60 ml dry sherry
• 1 tablespoon parsley, finely chopped
• Salt to taste

Method

1. Thoroughly wash the kidneys, remove the membranes and and leave to soak in tepid water to which vinegar has been added.
2. Leave for 10 minutes, then drain and dry the kidneys.
3. Cut them into quarters, season and mix with the garlic.
4. Heat the oil in a frying pan and the fry the kidneys over a medium heat.
5. When almost done, add the parsley and the sherry and leave to cook for a further 3-4 minutes.

Serving suggestions

On its own as a tapa or first course and a glass of manzanilla sherry. It is also good with rice dishes.

Variations

You can add a large onion and/or mushrooms if you wish and chop the kidneys smaller. --JuliaBalbilla 08:57, 6 January 2009 (UTC)

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