Recipe
Spanish Chanfaina with a Twist
Savory Spanish Chanfaina: A Hearty Delight
4.1 out of 5
Indulge in the flavors of Spain with this traditional dish, Chanfaina. Bursting with rich spices and tender meat, this recipe is a true representation of Spanish cuisine.
Metadata
Preparation time
30 minutes
Cooking time
1 hour
Total time
1 hour and 30 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Low-carb, High-protein, Paleo, Keto, Gluten-free
Allergens
Offal (liver, heart, lungs)
Not suitable for
Vegetarian, Vegan, Dairy-free, Nut-free, Egg-free
Ingredients
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500g (1.1 lb) lamb or pork liver 500g (1.1 lb) lamb or pork liver
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500g (1.1 lb) lamb or pork heart 500g (1.1 lb) lamb or pork heart
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500g (1.1 lb) lamb or pork lungs 500g (1.1 lb) lamb or pork lungs
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2 onions, finely chopped 2 onions, finely chopped
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4 cloves of garlic, minced 4 cloves of garlic, minced
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4 tomatoes, diced 4 tomatoes, diced
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2 tablespoons olive oil 2 tablespoons olive oil
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1 teaspoon paprika 1 teaspoon paprika
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1 teaspoon cumin 1 teaspoon cumin
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1 teaspoon oregano 1 teaspoon oregano
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1 teaspoon thyme 1 teaspoon thyme
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Salt and pepper to taste Salt and pepper to taste
Nutrition
- Calories (kcal / KJ): 350 kcal / 1465 KJ
- Fat (total, saturated): 15g, 4g
- Carbohydrates (total, sugars): 10g, 4g
- Protein: 40g
- Fiber: 2g
- Salt: 1.5g
Preparation
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1.Rinse the lamb or pork liver, heart, and lungs under cold water and pat them dry.
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2.Cut the liver, heart, and lungs into small pieces.
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3.Heat olive oil in a large pan over medium heat.
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4.Add the onions and garlic to the pan and sauté until they become translucent.
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5.Add the diced tomatoes and cook until they soften.
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6.Add the liver, heart, and lungs to the pan and cook until they are browned.
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7.Sprinkle the paprika, cumin, oregano, thyme, salt, and pepper over the meat and stir well to coat.
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8.Reduce the heat to low, cover the pan, and let the Chanfaina simmer for about 1 hour, or until the meat is tender.
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9.Serve the Chanfaina hot with crusty bread or rice.
Treat your ingredients with care...
- Liver — Make sure to rinse the liver thoroughly to remove any excess blood before cooking.
- Heart — Trim any excess fat or connective tissue from the heart before cutting it into pieces.
- Lungs — If using lamb lungs, remove the tough outer membrane before cooking.
Tips & Tricks
- For a spicier kick, add a pinch of cayenne pepper to the spice blend.
- If you prefer a smoother sauce, blend the cooked tomatoes before adding the meat.
- Serve the Chanfaina with a squeeze of fresh lemon juice for a tangy twist.
- Feel free to adjust the spices according to your taste preferences.
- Leftovers can be refrigerated and reheated the next day for an even more flavorful meal.
Serving advice
Garnish the Chanfaina with fresh parsley or cilantro for a pop of color and freshness. Serve it with a side of crusty bread or rice to soak up the delicious sauce.
Presentation advice
Serve the Chanfaina in a deep dish, allowing the vibrant red sauce to take center stage. Sprinkle some chopped herbs on top for an elegant touch.
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