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Riñones al Jerez

Sherry Kindeys

Most tapas bars in Spain serve Riñones al Jerez, though at home it can be served with rice or pasta as a main meal. You can add sliced mushrooms to increase the number of portions.

  • Serves 6 as tapa, 4 as a supper dish
  • Difficulty: intermediate
  • Preparation time: 30 min.


  • 10 fresh lambs' kidneys
  • 1 big onion, chopped
  • 4 tablespoons olive oil
  • 4 oz bacon
  • 1 garlic clove, finely chopped
  • 2 tablespoon flour
  • 4 fl. oz fino dry sherry or Montilla
  • 1 tablespoon tomato concentrate
  • 2 sprigs fresh thyme
  • Salt and freshly ground black pepper


Fry the onion in 2 tablespoons of oil over a low heat in a big frying pan. When it starts to soften add the diced bacon and garlic.

Remove the membranes and cut out the middle cores from the kidneys, then cut them into large dices.

Remove and reserve the onion and bacon from the pan and add 1-2 tablespoons more olive oil.

Put in the diced kidneys, a handful at a time, over the highest heat and stir occasionally. When they are sealed, pull them to the sides of the pan and add the next handful. When they are all sealed and coloured, return the onions and bacon, sprinkle with flour and stir in.

Add the Sherry, tomato concentrate and thyme and bring to a simmer. Season to taste.

Best with...

Hidalgo - La Gitana Manzanilla

Famous Sherry from Sanlúcar de Barrameda

This is the classic example of this unique wine and the flagship of the company. Its fresh and delicate taste has made it the favorite of Seville, the heart of traditional Andalucía where they drink it chilled, with a meal or with tapas or simply as a refreshing crisp white wine.

La Manzanilla is a dry wine and the lightest and most delicate member of the Sherry region and can only be made in the coastal town of Sanlúcar de Barrameda set at the mouth of the River Guadalquivir.

The position of the town, set between the sea and the river and the marshlands to the north, combines with the particular topography of the town itself to create an especially humid and constant microclimate.

These conditions allow a special growth of yeast, known as the 'flor', to grow on the surface of the maturing wine all your round thus protecting it from the detrimental effects of oxygen. Elsewhere in the Sherry district, the flor dies off in the summer and winter months to form the Fino sherry instead.

Due to the uniqueness of this wine Manzanilla has its own 'Denominación de Origen' Manzanilla -Sanlúcar de Barrameda, set within the Sherry Denomination. The 18th Century Hidalgo Bodega produces the famous Manzanilla under the name of 'LA GITANA'.

Today, 'La Gitana' is the most popular Manzanilla on the Spanish market and is now the best selling wine in Seville.

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Related books

Tapas: The Little Dishes of Spain, by Penelope Casas

 check out the tapas-recipes swicki at eurekster.com