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Spanish Liver Tapas

This recipe for Spanish Liver Tapas has been reproduced courtesy of Orce Serrano Hams - www.orceserranohams.com

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site www.orceserranohams.com

The return in popularity of offal is something long overdue. Liver for example is tremendously healthy and full of vitamins and minerals - specifically iron. Simply fried in olive oil and with a little salt and pepper liver can make a great starter or in this case a lively tapa.

Ingredients for Spanish Liver Tapas

1 Lambs liver
Alioli
Hot smoked paprika
Bread
Parsley to garnish

How to make Spanish Liver Tapas

  • Gently fry the liver in olive oil for around 12 minutes or until cooked through.
  • Thinly slice some bread and toast (or use small tostadas)
  • Cut the liver into small pieces and place on the toasts.
  • Place a teaspoonful of alioli on top, sprinkle with paprika and garnish with fresh parsley.
  • Can be served hot or cold

Spanish Liver Tapas

Orce Serrano Hams
www.orceserranohams.com

Published with permission of Orce Serrano Hams

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