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Sherried Kidneys

This recipe for Sherried Kidneys has been reproduced courtesy of Orce Serrano Hams -

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

Spanish sherried kidneys or "Rinones al Jerez" are a popular Spanish tapas recipe. Jerez is the region famous for its sherry which gives this delicious dish its flavour of Oloroso, you can also use Amoroso sherry which is darker and sweeter to pack a real flavour of Spain. The recipe is very simple and for these tapas we have made basic Spanish tostadas.

Ingredients for Sherried Kidneys

1 Pigs kidney (or 6 lambs kidneys)
1 Small onion, diced
2 Cloves of garlic, thinly sliced
120ml Amoroso sherry
Small pinch sweet smoked paprika
Olive oil

How to make Sherried Kidneys

  • Heat the olive oil in a frying pan or cazuela until the onions turn translucent.
  • If using pigs kidneys slice into strips, for lambs kidneys chop into quarters.
  • Add the garlic and kidneys, season well with salt and pepper and fry for 1 minute.
  • Add the Amoroso sherry and simmer for a further 3 minutes.
  • Meanwhile take a stick of bread and cut two six inch pieces, slice in half and toast over a gas flame.
  • Serve the kidneys piping hot over the toast with a small sprinkle of sweet paprika.

Serves 4

Sherried Kidneys

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Orce Serrano Hams

Published with permission of Orce Serrano Hams