Tag Archives: Fino Sherry

Garbanzos con Espinacas

Garbanzos con Espinacas (chickpeas with spinach) is a very popular Spanish tapa, thought to have originated in Andalucia, which is the home of tapas. Spinach was first cultivated in ancient Persia (Iran) and probably arrived in Spain with the Moors. … Continue reading

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Hígados de Pollo al Jerez

Hígados de Pollo al Jerez is a simple chicken liver dish with sherry that packs an incredible punch! This is probably my favourite chicken liver recipe, which can be served as a tapa, with triangles of fried bread, or as … Continue reading

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Venison and Kidney Pudding

I bought some venison at the farmer’s market on Sunday and mentioned to the game man, that I was thinking of making a venison and kidney pudding. Quick as a flash, he handed me a pair of venison kidneys and … Continue reading

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Tortilla de Riñones

The Spanish Tortilla is typically a fat, cake like, omelette containing potatoes and sometimes onions. However, a tortilla can contain all sorts of ingredients, such as mushrooms, spinach, tomatoes and even bacalao (salt cod). I’ve enjoyed Tortilla de Riñones in … Continue reading

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Riñones al Jerez

I bought some lamb’s kidneys this week for a different dish, but they were so cheap that I bought extra to make Riñones al Jerez – kidneys with sherry. Kidneys are nowhere near as popular in the UK as they … Continue reading

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Sopa de Cebolla

Most people associate onion soup with France, but in reality it has been around since the time of the Romans. Because of it’s cheap ingredients, onion soup has always been the food of the poor. The modern French version is … Continue reading

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Salmorejo Cordobés

Salmorejo is a cold tomato soup from Córdoba in Spain. The soup is thought to date back to the time of the Romans. Roman soldiers drank a mixture of water and wine vinegar flavoured with herbs (and sometimes salt or … Continue reading

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Mejillones en Escabeche

Mejillones en Escabeche is a very popular Spanish tapa of mussels pickled in vinegar, olive oil and pimentón. You will find these delicious molluscs in most bars, usually served straight from a tin, with lots of bread to dip into … Continue reading

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