Spanish Chanfaina with a Twist

Ingredients

• 500g (1.1 lb) lamb or pork liver 500g (1.1 lb) lamb or pork liver
• 500g (1.1 lb) lamb or pork heart 500g (1.1 lb) lamb or pork heart
• 500g (1.1 lb) lamb or pork lungs 500g (1.1 lb) lamb or pork lungs
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 4 tomatoes, diced 4 tomatoes, diced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon oregano 1 teaspoon oregano
• 1 teaspoon thyme 1 teaspoon thyme
• 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

1. 1.
   Rinse the lamb or pork liver, heart, and lungs under cold water and pat them dry.
2. 2.
   Cut the liver, heart, and lungs into small pieces.
3. 3.
   Heat olive oil in a large pan over medium heat.
4. 4.
   Add the onions and garlic to the pan and sauté until they become translucent.
5. 5.
   Add the diced tomatoes and cook until they soften.
6. 6.
   Add the liver, heart, and lungs to the pan and cook until they are browned.
7. 7.
   Sprinkle the paprika, cumin, oregano, thyme, salt, and pepper over the meat and stir well to coat.
8. 8.
   Reduce the heat to low, cover the pan, and let the Chanfaina simmer for about 1 hour, or until the meat is tender.
9. 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.