Spanish Tapas Hígados de Pollo (Garlic, Sherry & Paprika Chicken Livers)
Method
Sauté Aromatics: Heat the extra virgin olive oil in a wide, non-stick skillet over a medium-high flame and sizzle the sliced garlic and chilli flakes for 1 minute until fragrant but uncoloured.
Sear Livers: Increase the heat to high, add the trimmed chicken livers, and dust them evenly with the smoked Spanish paprika. Sear quickly for 2–3 minutes on each side until beautifully browned but still slightly pink in the middle.
Deglaze Pan: Pour the dry sherry and lemon juice directly into the hot pan, shaking it vigorously to scrape up any caramelised juices while letting the alcohol evaporate for 1 minute.
Finish and Garnish: Turn off the heat, stir in the freshly chopped flat-leaf parsley to incorporate, and divide into warm tapas bowls to serve immediately.
Nutritional Insight: Chicken livers are an exceptional, bioavailable micronutrient powerhouse delivering dense iron, B vitamins, and high-quality protein that maintains lean muscle mass and satisfies appetite receptors efficiently. Culinary Hack: Soak the raw chicken livers in a shallow bowl of skimmed milk or water with a squeeze of lemon juice for 20 minutes before cooking to purge bitterness and guarantee an incredibly silky, tender texture.
Nutrition Facts
Per serving
