Kidneys to Aunt Paca

Kidneys to Aunt Paca

1. In this recipe it is important to wash the kidneys thoroughly. To do this, chop them and put them in a bowl of hot water. Squeeze your kidneys with your hands over and over again. Drain and place back in the bowl of clean hot water. This operation is repeated up to 10 times. In the last wash, add a glass of vinegar to the water and let it rest for about 2 hours. After that time, they are cleaned a couple more times.
2. Peel and chop the onions and garlic.
3. Put the Extra Virgin Olive Oil Peña de Baena heat and sauté the onion with the garlic in it. Add a teaspoon of sweet paprika, ground pepper and a little salt. Mix all for a few minutes until the onion becomes translucent.
4. Add the well-drained kidneys, add a sprig of parsley, a bay leaf and stir a few times. The kidneys will release their juice to which we will add a glass of white wine. Cover and leave over medium heat for about 20 minutes.
5. A few minutes before setting them aside, put the chopped almonds, this will thicken the sauce that should not be reduced too much.
6. They are served with diced fries or with white rice.

Recipe from the book El recetario de Baena. The traditional olive oil cuisine of María Victoria Ruiz de Prado. ISBN: 978-84-616-4514-5