Spanish cuisine · Meat & Kebab

Kidneys in Sherry Sauce

Veal kidneys, quickly seared and tossed in a sherry sauce with onions and plenty of parsley.

Ingredients · for 4 servings

• 700 g veal kidneys
• 3 onions
• 4 garlic cloves
• 200 ml dry sherry (fino)
• 1 tbsp flour
• 200 ml vegetable stock
• 2 tbsp white wine vinegar
• 1 bunch flat-leaf parsley
• 1 bay leaf
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Halve the kidneys, cut out the white fatty tissue thoroughly, cut into bite-sized pieces and soak for 30 min. in cold water with the vinegar, then drain very well and pat dry.
2. Cut the onions into thin strips, chop the garlic and roughly chop the parsley.
3. Heat 3 tbsp olive oil in a pan until very hot and sear the kidney pieces over high heat for 2–3 min. until browned outside, then remove them immediately – overcooking makes them tough.
4. Add the remaining oil to the pan, braise the onions and garlic over medium heat for 10 min. until golden, dust in the flour and toast it for 1 min.
5. Deglaze with the sherry, add the bay leaf, pour in the stock and reduce uncovered for 8–10 min. until the sauce is glossy and thick.
6. Return the kidneys with their released juices to the pan, let them just heat through for 2 min., season with salt and pepper, and serve as a tapa with plenty of parsley and white bread.