Rinones Al Jerez / Kidneys With

1 White onion, finely chopped Paprika powder, edelsüss edelsüss 2 cloves of garlic, ch cloves, sliced Flat leaf parsley tersilie – finely chopped nchopped – Amontillado ntillado White pepper, pepper, a. D.M.

Tapas are the small appetizers that Spaniards like to eat in bodegas and bars – preferably with a glass of selected sherry. Clean and rinse the lamb kidneys. Place in a baking dish, add water and a dash of sherry vinegar, and let stand for 3-4 hours. Remove before cooking, rinse well and dry on paper towels.

Cover the bottom of a large frying pan with olive oil and heat. Pour in the garlic slices and a little later the onions. Once sauteed, remove with a slotted spoon.

Add a little olive oil to the frying pan and heat again. Season the lamb kidneys with the paprika powder and sear them on all sides with the strips of chili bell pepper. Heat repeatedly with the garlic and onions, then extinguish with sherry, simmer on low heat for at least 8 to 10 min (slightly pink), maximum 25 min (cooked through).

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