Tommi cooks up something sweet and spicy with this Spanish dish from A Cook's Tour of Spain
Serves 6
1. To make the picada, put the garlic into a pestle and mortar and pound well until it becomes a paste. Add the parsley and grind into the garlic. Add the almonds and continue to pound into the mixture.
2. Next, add the picante pimenton, thyme leaves and seasoning. Pound for 1-2 minutes more, then add the olive oil and mix thoroughly. Set aside until ready to use.
Prepare the kidneys for cooking by cutting in half horizontally and snipping out the white core. Peel off and discard the membrane before cutting the kidneys into small pieces.
3.Chop the livers and kidneys into small pieces – you can do this effectively with scissors. Add the olive oil to a large frying pan over a medium-high heat. Quickly fry the liver and kidneys until lightly coloured.
4. Sprinkle with the pimenton, then add the sherry and bubble for a few minutes over a high heat. Stir in the prepared picada and allow the sauce to thicken and heat through. Spoon into individual dishes and sprinkle with freshly chopped parsley. Serve with hot toast on the side.
© Thomasina Miers
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