| RECIPE FROM SPAIN: |
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Spanish
Liver Tapas
 The
return in popularity of offal is something long overdue.
Liver for example is tremendously healthy and full of vitamins
and minerals - specifically iron. Simply fried in olive
oil and with a little salt and pepper liver can make a great
starter or in this case a lively tapa.
You
will need:
1
Lambs liver
Alioli
Hot smoked paprika
Bread
Parsley to garnish
Method
- Gently
fry the liver in olive oil for around 12 minutes or until
cooked through.
-
Thinly slice some bread and toast (or use small tostadas)
-
Cut the liver into small pieces and place on the toasts.
-
Place a teaspoonful of alioli on top, sprinkle with paprika
and garnish with fresh parsley.
- Can
be served hot or cold.
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