This tapa is very popular in the south west coast of Spain and very tasty with that touch of Sherry sauce.

Serves 6


Kidneys with a Sherry Sauce
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  • 1 kg pork kidneys
  • 2 medium onions, chopped
  • 2 garlic cloves, peeled
  • 1 Tablespoon flour
  • ½ teaspoon sweet paprika
  • olive oil
  • parsley
  • salt
  • 1 glass dry sherry

Instructions - How to Make

  1. First you must clean the kidneys (this step is absolutely necessary): wash and cut into pieces, removing the white parts and fat, if they have any. Steam in a steaming basket, about fifteen minutes; rinse well and throw away the steaming water.
  2. (Or, alternatively, you can cut into pieces, salt thoroughly, sat aside for about thirty minutes and then rinse and soak in fresh water for about ten minutes.)
  3. Now heat enough olive oil in a skillet to cover the bottom, add the onions and sauté for a few minutes. In the meantime, mash the garlic with some parsley, and a little bit of salt.
  4. Add the kidneys to the onions and sauté about five minutes, add the flour and the paprika and stir it a couple times, then add the mashed garlic mixture with the sherry and let cook another few minutes, just until the sauce has thickened.
  5. Serve with white rice.
  6. Makes enough for six people.


dairy free
egg free
soy free
seafood free
treenut free
sesame free
mustard free



446 cal


35 g


1 g


28 g
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