📝 About This Recipe
A deep, soul-warming braise that celebrates the rich complexity of traditional nose-to-tail cooking. This Fritada combines tender heart, liver, and kidneys simmered in a robust sauce of smoked paprika, dry sherry, and sweet peppers. It is an authentic exploration of texture and depth, transforming humble cuts into a luxurious, melt-in-the-mouth delicacy that honors Mediterranean culinary heritage.
🥗 Ingredients
The Offal
- 500 grams Beef or Lamb Heart (trimmed of excess fat and cubed into 1-inch pieces)
- 300 grams Beef or Lamb Liver (sliced into bite-sized strips)
- 300 grams Beef or Lamb Kidneys (cleaned, cored, and soaked in milk or vinegar water)
- 150 grams Pork Belly (small dice, for rendering fat and flavor)
Aromatics & Base
- 2 large Yellow Onions (finely chopped)
- 6 pieces Garlic Cloves (minced)
- 1 large Red Bell Pepper (diced small)
- 2 tablespoons Tomato Paste
Braising Liquid & Spices
- 1/2 cup Dry Sherry (Fino or Amontillado) (or a dry white wine)
- 2 cups Beef Bone Broth (high quality)
- 1 tablespoon Smoked Paprika (Pimentón) (sweet or bittersweet)
- 1 teaspoon Dried Oregano
- 2 pieces Bay Leaves
- 3 tablespoons Extra Virgin Olive Oil
- to taste Salt and Black Pepper
For Garnish
- 1/4 cup Fresh Flat-Leaf Parsley (roughly chopped)
- 1 piece Lemon Wedges (for serving)
👨🍳 Instructions
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1
Begin by prepping the offal. Soak the cleaned kidneys in a bowl of water with a splash of vinegar or milk for 30 minutes to neutralize strong odors. Rinse and pat all meats thoroughly dry with paper towels.
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2
In a heavy-bottomed Dutch oven or large clay pot, heat 1 tablespoon of olive oil over medium-high heat. Add the diced pork belly and cook until the fat has rendered and the bits are golden brown.
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3
Season the cubed heart and kidneys with salt and pepper. Working in batches to avoid crowding the pan, sear the heart and kidneys in the pork fat until deeply browned on all sides. Remove the meat and set aside, but do not sear the liver yet.
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4
Lower the heat to medium. Add the remaining olive oil if the pan looks dry. Stir in the onions and red bell pepper, sautéing for 8-10 minutes until soft and translucent.
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5
Add the minced garlic, smoked paprika, and dried oregano. Cook for 1-2 minutes until fragrant, being careful not to burn the paprika.
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6
Stir in the tomato paste and cook for another 2 minutes, allowing it to darken slightly to develop a rich umami base.
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7
Deglaze the pot with the dry sherry, scraping up all the brown bits (fond) from the bottom of the pan. Let the liquid reduce by half.
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8
Return the seared heart and kidneys (and any accumulated juices) to the pot. Pour in the beef broth and add the bay leaves. Bring to a gentle simmer.
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9
Cover the pot with a tight-fitting lid and reduce the heat to low. Braise gently for 75-90 minutes, or until the heart is tender when pierced with a fork.
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10
Once the heart is tender, season the liver strips with salt and pepper. Stir them into the braise. Liver cooks very quickly and can become grainy if overdone, so simmer uncovered for only 5-7 minutes.
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11
Taste the sauce. Adjust the seasoning with more salt, pepper, or a tiny splash of sherry vinegar if it needs more acidity. The sauce should be thick and glossy.
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12
Remove the bay leaves. Garnish generously with fresh parsley and serve hot directly from the pot.
💡 Chef's Tips
Always soak kidneys in milk or lemon water before cooking to ensure a mild flavor. Sear the meat in small batches; if the pan is too crowded, the meat will steam rather than brown, losing that essential caramelized crust. Add the liver only at the very end of the cooking process to keep it creamy and tender. If the sauce is too thin after the long braise, remove the lid and increase the heat for the last 10 minutes to reduce it to a syrup-like consistency. For the best flavor, make this dish a day in advance; the flavors of offal braises deepen beautifully overnight.
🍽️ Serving Suggestions
Serve alongside thick slices of toasted sourdough bread to mop up the rich, smoky sauce. Pair with a side of saffron-infused rice or creamy polenta to balance the intensity of the offal. A crisp, acidic green salad with a mustard vinaigrette provides a perfect refreshing contrast to the richness. Pair with a bold Spanish red wine, such as a Tempranillo or a Priorat. Top with a few pickled red onions or capers for an extra pop of brightness.