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.


  • 450 grams or 1 pound of pigs liver, trimmed and sliced
  • 60 ml of milk (for pigs liver)
  • 1 teaspoon of paprika
  • Salt
  • Black Pepper
  • 2 tablespoons of olive oil
  • 225 grams of rindless smoked lean bacon rashers, cut into pieces
  • 2 onions, halved and sliced
  • 175 grams of brown cap (cremeni) mushrooms, halved
  • 2 tablespoons of butter
  • 2 tablespoons of plain flour
  • 150 ml of hot chicken stock
  • 1 tablespoon of soy sauce


Soak the pigs liver in milk for one hour and then blot dry with kitchen paper. This will ensure a milder flavour. Heat the oil in a frying pan and stir-fry the bacon until crisp. Add the onion and cook, stirring, until softened. Add the mushrooms and fry for one minute. Use a slotted spoon to remove the bacon and vegetables from the pan and keep them warm. Add the liver to the fat remaining in the pan and cook over a high heat for 4 minutes, turning once to seal the slices on both sides. Remove the pan and keep warm. Melt the butter in the pan, sprinkle the flour over and cook briefly. Stir in the stock, soy sauce and paprika and bring to a simmer. Return the liver and vegetables and simmer gently for four minutes. Check the seasoning and serve with bread.