Canarian Recipes: Asadura
In Tenerife, particularly during the celebrations of San Antonio Aba, traditional religious practices (such as the blessing of animals), livestock fairs, and processions are shared alongside typical dishes of Canary Island cuisine.
Ingredients
- 1 kg of pig liver
- 1 large onion
- 4–5 cloves of garlic
- 1 green pepper
- 1 red pepper (optional)
- 2 ripe tomatoes (or crushed tomato)
- 1 small glass of white wine
- 1 bay leaf
- 1 teaspoon of sweet paprika
- 1 teaspoon of oregano
- Thyme (optional)
- Salt and pepper
- Olive oil
- Fried or wrinkled potatoes for serving
Method
- Thoroughly clean the liver and cut it into small pieces.
- In a pot, cover it with water and boil for about 20–30 minutes with salt and a bay leaf.
- Drain and set aside.
- In a large frying pan or pot, heat some oil and sauté the chopped onion, garlic, and peppers.
- Add the grated or crushed tomato and cook until well reduced.
- Incorporate the boiled offal and sauté for a few minutes.
- Add the white wine, paprika, oregano, thyme, salt, and pepper.
- Cook over medium-low heat for about 15–20 minutes, until juicy and well combined.
- Adjust the seasoning and let it rest for a few minutes before serving.