This classic tapas dish is popular in Andalusia’s bars, where it’s served hot and full of flavor. It’s typically made with chicken livers but can also be prepared with lamb or calf’s kidneys for a different twist.
To start, trim the chicken livers, removing any ducts or gristle for a tender texture. Then, cut them into bite-sized pieces. In a heavy-bottom skillet, heat olive oil and add chopped shallots. Cook for about two minutes until they soften, but make sure they don’t brown. Next, add garlic and cook for an additional 30 seconds.
Now, add the chicken livers. Stir constantly and cook for two to three minutes, until they firm up on the outside but stay pink in the center. This helps retain their tenderness. Remove the livers with a slotted spoon, place them on a warm dish, and keep them covered.
For the sauce, increase the heat and add sherry to the skillet. Allow it to bubble for three to four minutes to evaporate the alcohol. Then, scrape the skillet to mix in all the browned bits, which add flavor. with salt, pepper, sherry vinegar, thyme, and honey, adjusting to taste.
Finally, pour the sherry over the chicken livers. Garnish with parsley and serve the dish piping hot. It pairs wonderfully with slices of crusty bread, perfect for mopping up the rich sauce.
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Garlic burns fast and turns bitter — add it after the onions have softened, not at the start. You'll find techniques like this one across our full course library.
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