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Favorite thing: This dish was my top favourite tapas in Jerez. As soon as I got home I found a recipe, refined it and came up with this one:

Rijones al Jerez or Kidneys in Jerez Sherry Sauce

Ingredients
• 10 fresh lamb kidneys or two pigs kidneys
• 1 big onion, chopped
• 4 tablespoons olive oil
• 4 oz bacon
•4 garlic clove, finely chopped
• 2 tablespoon flour
• 4 fl. oz dry sherry & 4floz of stock
• 1 tablespoon tomato concentrate
• 2 sprig thyme or tsp
• Salt and freshly ground black pepper

Preparation
Remove membranes from the kidneys and cut out the middle cores from the kidneys, then cut them into dices.

Fry the onion in 2 tablespoons of oil over a low heat in a frying pan. When it starts to soften add the diced bacon and garlic. Remove and reserve the onion and bacon from the pan and add 1-2 tablespoons more olive oil.

Put in the diced kidneys, a handful at a time, over the highest heat and stir occasionally. When they are sealed, pull them to the sides of the pan and add the next handful. When they are all sealed and coloured, return the onions and bacon, if necessary add more oil, sprinkle with flour and stir in til browned, add tomato concentrate. Remove from heat.

Add stock, sherry, and thyme and bring to a simmer, cover 15 minutes. Season to taste. Eat!

Buen aprovecho!

Fondest memory: If you try the recipe please let me know how you got on.