Cream sherry isn’t on the modern drinks list and often neither are chicken livers but its a great tapa.
Higadillos salteados or Chicken livers sautéed in olive oil and sherry is a delicious dish.
The main goal here is to enjoy the creamy richness of the livers, avoid the grainy ferrous flavour that many dislike and introduce some sweet glaze with a hint of acidity.
The dish as with many tapas is simple.
Chicken livers, shallots or onions (finely chopped), garlic, sherry vinegar 1tbsp, cream sherry (2-3 tbsp), olive oil, thyme leaves (fresh preferably).
Soften the onions and garlic in the oil until golden, translucent and sweet.
Remove with a slotted spoon. Increase the heat and add the livers, frying for 2-3 mins moving them around so they don’t stick.
When just cooked, lift out with a spoon. Add the onion, garlic back in and the thyme leaves. Deglaze the pan with the sherry vinegar and the sherry.
Livers back in, season to taste and serve over crusty bread.
Can dress it up by a sprinkle of paprika (or cayenne).
(If you don’t like the idea of whole livers add butter and heavy cream and then blend and you will have a delicious smooth pate)