Some Spanish food simply has to be cooked in alcohol. Ideally wine or sherry. Many of the very best dishes served all over the country wouldn't be as memorable as they are were they not prepared using the best alcohol from Spain. Be careful when preparing such meals. A slip of the hand cannot only lead to you losing the plot when cooking, but can destroy the taste of the food. We are going to offer you 6 recipes, over three days, all of which benefit from booze.
My favourite meat is lamb. You can get hold of the New Zealand variety within Spain, but there is also nice lamb that hails from Spain itself. It may not be as fullsome (they kill them younger in Spain) and, sometimes, the lamb can be what i call 'stringy.' But I have enjoyed Spanish lamb in a variety of forms, and here's a recipe for a particularly tasty dish,
Riñones de cordero lechal plancha (Grilled lamb's kidneys).
There is rarely a middle ground when it comes to eating liver or kidneys. You either like them (I do) or loathe them. The latter group must forgive those of us who do not mind eating Spanish meals containing offal. For those who will try most parts of an animal, at least once, here is a recipe using the more accepted parts of an animal. Liver in Spain comes from the pig, not a lamb. Meanwhile lamb kidneys are often served as a main meal or, as is the case here, as a tapas.
This is the signature dish of Jerez de la Frontera. A fine city located at the heart of the so called 'sherry triangle.' Whether you choose to combine the kidneys with a fine dry wine or, as outlined here, with sherry; be sure either hails from Jerez. To use alcohol from anywhere but the home of this delightful dish would be a crime.
