Rognons á l’Espagnole.

Spanish Kidneys, in other words, Iberian by virtue of the fact that this very quick, simple and tasty dish contains a little tomato paste, and a dash of paprika. Serve with couscous and green beans.

Ingredients.
6 sheep’s kidneys, cored and diced.
A little olive oil.
1 medium onion, peeled and diced.
2 cloves garlic, peeled and chopped.
1/2 tsp smoked paprika.
2 tsp tomato paste.
Salt and pepper to taste.
1/2 cup red wine.
1/2 cup whole [or sour] cream.
1/2 cup seedless grapes.

Method.
Core and dice the kidneys and set aside. Heat the oil in a sauté pan over a hot flame and seal the kidneys. Add the onion and sauté until soft then add the garlic, paprika, tomato paste, salt and pepper. Stir through until well mixed then add the wine.
Sauté until the liquor has almost evaporated, then stir in the sour cream and the grapes. Reduce the heat to low and simmer for a further 3-4 minutes until gently bubbling. Serve garnished with chopped parsley.

Serves: 2.

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