The Spanish Cookbook

RiÒones al Jerez

(Kidneys with a Sherry Sauce)

1 kg pork kidneys

2 medium onions, chopped

2 garlic cloves, peeled

1 Tablespoon flour

? teaspoon sweet paprika

1 glass dry sherry

olive oil, parsley, salt

First you must clean the kidneys (this step is absolutely necessary): wash and cut into pieces, removing the white parts and fat, if they have any. Steam in a steaming basket, about fifteen minutes; rinse well and throw away the steaming water. (Or, alternatively, you can cut into pieces, salt thoroughly, sat aside for about thirty minutes and then rinse and soak in fresh water for about ten minutes.) Now heat enough olive oil in a skillet to cover the bottom, add the onions and sautÈ for a few minutes. In the meantime, mash the garlic with some parsley, and a little bit of salt. Add the kidneys to the onions and sautÈ about five minutes, add the flour and the paprika and stir it a couple times, then add the mashed garlic mixture with the sherry and let cook another few minutes, just until the sauce has thickened. Serve with white rice. Makes enough for six people.