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Ri?ones al Jer?z (Jerez Kidneys)

Riones al Jerz (Jerez Kidneys) is very popular at tapas bars, and it can be served with rice or pasta. Many people add mushrooms to the dish to make it bigger. To cook this delicious typical dish is not difficult, and it should not take more than half-an-hour to have it ready on your table.

INGREDIENTS:

  • Bacon (4 ounces)
  • Chopped onions (1)
  • Dry sherry (4 fluid ounces)
  • Finely chopped garlic (1 clove)
  • Flour (2 tablespoons)
  • Fresh thyme (2 sprigs)
  • Ground black pepper
  • Lambs kidneys (10)
  • Olive oil (4 tablespoons)
  • Salt
  • Tomato concentrate (1 tablespoon)
PREPARATION:

Heat two tablespoons of oil in a frying pan and add the onion, fry until it softens and then add the garlic and bacon (diced).

Get the kidneys, remove the membranes and cut the cores, then cut them into large dices. Remove the content of your frying pan and add two tablespoons of oil. Put the kidneys in the frying pan and fry at the highest temperature.

Once the kidneys are sealed remove them, remember to put the kidneys by handfuls so there is enough room for them to cook properly. Once all of your kidneys are cooked and sealed put the onions and bacon back in the frying pan, sprinkle them with flour and stir.

To finish the preparation, add the tomato concentrate together with the thyme and the sherry and bring to a simmer. Add salt and pepper to taste and enjoy!


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