Chicken livers with sherry

Simple but good, this is a deservedly popular tapa in the bars of Andalusia, sherry-country, where the tapa tradition originated. Kidneys, sliced and given a brief soaking in a little vinegared water, take well to the same treatment.

Serves 4-6 as a tapa
 

350g chicken livers

2 tablespoons olive oil

1 garlic clove, finely sliced

1 heaped tablespoon chopped parsley

1 wineglass dry sherry (fino or manzanilla)

Salt and pepper

Trim and roughly chop the chicken livers, discarding any veins and little green streaks which would make the dish taste bitter.
Heat the oil gently in a roomy pan - don't let it come to smoke-point. Add the garlic and let it soften for a moment, then stir in the livers. Season with a little salt and plenty of freshly ground pepper, increase the heat and toss everything over a high heat for 3-4 minutes, until the livers are firm on the outside but still pink and soft in the middle and the juice has evaported to an oily little slick. Add the wine, stir in the parsley and bubble up till the steam no longer smells of alcohol - a minute or two, no more. Serve with bread for mopping. That's all.

Recipe from Classic Spanish Cooking.