Skip to main content

Veal Kidney with Chorizo and Xeres

Rate this recipe
Veal Kidney with Chorizo and Xeres


  • 350 g veal kidney

  • 15 ml (1 tbsp) extra virgin olive oil

  • 1 onion sliced in half and diced finely

  • 125 g chorizo sliced thinly

  • 100 ml dry xeres

  • 5 ml (1 tsp) hot mustard

  • 1 garlic clove, chopped finely

  • 15 ml (1 tbsp) parsley, chopped finely

  • Country bread to serve


  1. 1. Remove the membrane around the kidney. With a good knife, remove fatty tissue and veins. Chop veal kidney in small pieces.

  2. 2. Heat olive oil in a pan, and sauté onion for 1 minute. Add the chorizo and kidneys. Sauté for 5 minutes before adding the wine.

  3. 3. Continue cooking for 3 minutes, add the mustard, garlic and parsley. Stir well together until homogenous mixture has formed.

  4. 4. Keep cooking for another minute. Serve hot with country bread.

Subscribe to our newsletter.

Olive & Olives

works directly with producers who create truly authentic and exceptional extra virgin olive oils of the finest quality.

Olive & Olives

Free delivery on all
orders of $90 or more.

Shipping information
Olive & Olives