SPANISH LIVER

Name: SPANISH LIVER
Ingredients: 1/2 pound Calf's liver; 1 teaspoon Salt (Quantity estimated (not specified in original recipe)); 1 whole Onion; 1 tablespoon Fresh parsley, chopped; 1 tablespoon Fresh mint, chopped; 2 whole Whole cloves; 1/4 teaspoon Ground cinnamon; 1/2 teaspoon Tabasco sauce; 1 tablespoon Olive oil; 1 cup Soup stock; 1 cup Bread crumbs; 1/2 cup Hot water (Quantity estimated (not specified in original recipe)); 4 cups Spanish rice (For serving); 4 tablespoons Poultry fat (For Spanish rice. Can substitute with olive oil or vegetable oil.); 3 whole Onions (For Spanish rice); 2 cloves Garlic (For Spanish rice); 1 whole Red pepper (For Spanish rice. Or use canned pimento.); 1 whole Canned pimento (For Spanish rice. Or use red pepper.); 1 teaspoon Paprika (For Spanish rice); 3 whole Ripe tomatoes (For Spanish rice. Or use strained tomatoes.); 2 cups Strained tomatoes (For Spanish rice. Or use ripe tomatoes.); 1 teaspoon Salt (For Spanish rice); 2 cups Water (For Spanish rice. Boiling water.); 1 cup Rice (For Spanish rice. Washed.)

This Spanish Liver recipe offers a unique and flavorful twist on traditional liver dishes. The combination of tender calf's liver, aromatic onions, and a hint of spice creates a rich and satisfying meal. Served with flavorful Spanish rice, this dish is a comforting and delicious option for any occasion.

Ingredients

1/2 pound Calf's liver
1 teaspoon Salt (Quantity estimated (not specified in original recipe))
1 whole Onion
1 tablespoon Fresh parsley, chopped
1 tablespoon Fresh mint, chopped
2 whole Whole cloves
1/4 teaspoon Ground cinnamon
1/2 teaspoon Tabasco sauce
1 tablespoon Olive oil
1 cup Soup stock
1 cup Bread crumbs
1/2 cup Hot water (Quantity estimated (not specified in original recipe))
4 cups Spanish rice (For serving)
4 tablespoons Poultry fat (For Spanish rice. Can substitute with olive oil or vegetable oil.)
3 whole Onions (For Spanish rice)
2 cloves Garlic (For Spanish rice)
1 whole Red pepper (For Spanish rice. Or use canned pimento.)
1 whole Canned pimento (For Spanish rice. Or use red pepper.)
1 teaspoon Paprika (For Spanish rice)
3 whole Ripe tomatoes (For Spanish rice. Or use strained tomatoes.)
2 cups Strained tomatoes (For Spanish rice. Or use ripe tomatoes.)
1 teaspoon Salt (For Spanish rice)
2 cups Water (For Spanish rice. Boiling water.)
1 cup Rice (For Spanish rice. Washed.)

Instructions

1Boil the calf's liver in salted water until cooked through, about 15 minutes. Drain and let cool slightly. Cut the liver into small cubes.
2Chop the onion, parsley, and mint. Mince the garlic. In a bowl, combine the chopped onion, parsley, mint, cloves, cinnamon, tabasco sauce, and olive oil.
3Soak the bread crumbs in hot water, then drain them well.
4Add the liver, soup stock, and drained bread crumbs to the bowl with the aromatics. Mix well. Bring the mixture to a boil.
5In a frying pan, heat the poultry fat (or olive oil) over medium heat. Add the washed rice and fry for 10 minutes, stirring frequently. Add the chopped onions and minced garlic and cook for another 5 minutes, until softened. Add the chopped red pepper (or pimento), paprika, and tomatoes (or strained tomatoes) and salt. Cook slowly for about 1 hour, adding more boiling water as needed to prevent burning.
6Serve the Spanish liver with the prepared Spanish rice.