Riñones al Jerez

Ingredients

• 500g (1.1 lb) beef or lamb kidneys, cleaned and sliced 500g (1.1 lb) beef or lamb kidneys, cleaned and sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/4 cup dry sherry 1/4 cup dry sherry
• 1/2 cup beef or vegetable broth 1/2 cup beef or vegetable broth
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 24g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large skillet over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the skillet and sauté until they become translucent.
3. 3.
   Add the sliced kidneys to the skillet and cook until they are browned on all sides.
4. 4.
   Pour in the dry sherry and let it simmer for a minute to cook off the alcohol.
5. 5.
   Add the beef or vegetable broth, paprika, ground cumin, salt, and pepper to the skillet. Stir well to combine.
6. 6.
   Reduce the heat to low and let the mixture simmer for about 15-20 minutes, or until the kidneys are cooked through and tender.
7. 7.
   Taste and adjust the seasoning if needed.
8. 8.
   Serve the Riñones al Jerez hot, garnished with fresh parsley.

Treat your ingredients with care...

• Kidneys — Make sure to clean the kidneys thoroughly before slicing them. Remove any excess fat or membranes to ensure a tender and flavorful result.

Tips & Tricks

• If you prefer a milder flavor, you can soak the kidneys in milk for 30 minutes before cooking to help remove any strong flavors.
• For a richer sauce, you can add a splash of cream or a knob of butter at the end of cooking.
• Serve Riñones al Jerez with a side of crusty bread or roasted potatoes to soak up the delicious sauce.
• If you can't find sherry, you can substitute it with a dry white wine or even a splash of brandy for a different twist.
• Adjust the seasoning according to your taste preferences. Add more paprika for a smokier flavor or a pinch of chili flakes for some heat.

Serving advice

Serve Riñones al Jerez hot, accompanied by a side of crusty bread or roasted potatoes. Garnish with fresh parsley for a pop of color.

Presentation advice

Present the dish in a shallow serving dish, allowing the rich sherry sauce to pool around the tender kidneys. Sprinkle some fresh parsley on top for an elegant touch.