Sherry Kindeys
Most tapas bars in Spain serve Riñones al Jerez, though at home it can be served with rice or pasta as a main meal. You can add sliced mushrooms to increase the number of portions. Serves 6 as tapa, 4 as a supper dishDifficulty: intermediatePreparation time: 30 min.10 fresh lambs' kidneys1 big onion, chopped4 tablespoons olive oil4 oz bacon1 garlic clove, finely chopped2 tablespoon flour4 fl. oz fino dry sherry or Montilla1 tablespoon tomato concentrate2 sprigs fresh thymeSalt and freshly ground black pepper
Fry the onion in 2 tablespoons of oil over a low heat in a big frying pan. When it starts to soften add the diced bacon and garlic.
Remove the membranes and cut out the middle cores from the kidneys, then cut them into large dices.
Remove and reserve the onion and bacon from the pan and add 1-2 tablespoons more olive oil.
Put in the diced kidneys, a handful at a time, over the highest heat and stir occasionally. When they are sealed, pull them to the sides of the pan and add the next handful. When they are all sealed and coloured, return the onions and bacon, sprinkle with flour and stir in.
Add the Sherry, tomato concentrate and thyme and bring to a simmer. Season to taste.
Hidalgo - La Gitana Manzanilla
Famous Sherry from Sanlúcar de Barrameda
This is the classic example of this unique wine and the flagship of the company. Its fresh and delicate taste has made it the favorite of Seville, the heart of traditional Andalucía where they drink it chilled, with a meal or with tapas or simply as a refreshing crisp white wine.
La Manzanilla is a dry wine and the lightest and most delicate member of the Sherry region and can only be made in the coastal town of Sanlúcar de Barrameda set at the mouth of the River Guadalquivir.
The position of the town, set between the sea and the river and the marshlands to the north, combines with the particular topography of the town itself to create an especially humid and constant microclimate.
These conditions allow a special growth of yeast, known as the 'flor', to grow on the surface of the maturing wine all your round thus protecting it from the detrimental effects of oxygen. Elsewhere in the Sherry district, the flor dies off in the summer and winter months to form the Fino sherry instead.
Due to the uniqueness of this wine Manzanilla has its own 'Denominación de Origen' Manzanilla -Sanlúcar de Barrameda, set within the Sherry Denomination. The 18th Century Hidalgo Bodega produces the famous Manzanilla under the name of 'LA GITANA'.
Today, 'La Gitana' is the most popular Manzanilla on the Spanish market and is now the best selling wine in Seville.
This is a beautiful dish, and I enjoyed the paprika even more than I thought I would. The recipe doesn't specify, but I used what I thought was an appropriate, fragant smoked Spanish paprika which was really, really good. I used the amount called for even tho' I thought it might be too much for me, but it was just a lovely, delicate smoky flavor that also leant color to the dish. Same with the chili pepper flakes - I thought I'd be sorry using the amount called for and nearly chickened out. Glad I didn't - that, too, was just right. I prepared this with one alteration, which was simply to wait until the shrimp was nearly cooked to add the garlic, since garlic and high heat don't mix and burnt garlic is just plain nasty. In deference to the title I chose dry sherry rather than lemon, and because I welcomed the opportunity to do something other than lemon for a change. I served this alongside a tossed green salad which made for a lovely, fresh, light but deliciously satisfying meal. Was this review helpful? [ YES ]