Stewed gizzards

 Stewed gizzards

Ingredients

700 g of gizzards

1.5 dl of olive oil or oil

salt q.s.

1 chilli chilli

1 bay leaf

1 bunch of parsley

1 sprig of coriander

pepper q. b.

3 slices of red chorizo

1 glass of mature white wine

3 spoons of tomato paste

2 onions cut into rings

6 sliced ​​garlic cloves

Preparation

Heat a pan with the olive oil, chopped onion and sliced ​​garlic. Then add the paprika chorizo ​​slices. Let the onion soften a little without burning and then add the properly washed gizzards. Add the salt, chilli, bay leaf, coriander, a little parsley, pepper and tomato. Let it cook again for some time over medium heat and, little by little, add the wine.

Stir from time to time to avoid browning. Note: Some people cook the gizzards before sautéing, then using the water in which they were cooked. Personally, I don't do that. I add a little water to the stew and, over white heat, I let the gizzards cook, gain color, consistency and slowly become soft, gaining a syrup with a creamy texture. Serve with white rice and garnish with a little parsley.