Kidney in Sherry sauce
750 gr. of lamb or veal kidney. 3 spoons of olive oil. 1 small onion. 2 pieces of garlic. 2 teaspoons of flour. 1 cup of water. 1 glass of Sherry wine. ½ teaspoon of sweet paprika. A pinch of pepper. Salt. Chopped parsley.
First of all, clean the kidney and cut it in slices and introduce it into a bowl with water, salt and 2 dl. of vinegar. Leave it there for 15 minutes. Put a pan with water in the fire and cook it with the steam. The kidney will release liquid slowly. After 10 minutes, put the kidney into a strainer and wash it very carefully with cold water. Smash the salt, the garlic and the parsley. Put the olive oil into a saucepan and add the chopped onion. When the onion is almost transparent, add the kidney and stir it. Add the chilli (optional), the paprika and the flour. Keep stirring it; add the water and the mixture of garlic and parsley. Stir it up and cook it for 5 to 8 minutes. The Sherry is added just before serving.