Spicy Gizzards

This is a traditional Portuguese snack that can be found at any seaside restaurant during summertime and it's a great treat to share with friends, over a nice chat and great wine [ though I prefer sangria].It is popularly known as finger food and served as an appetizer at parties and other festive events. I love its spicy twist, the thick savory sauce ideal to dive in a nice loaf of bread. It is a big favorite in my home and we usually enjoy gizzards as a dish by itself.  If you're having a boring upcoming weekend why don't you give my recipe a try and spice it up?

Ingredients:

•  2kgs chicken gizzards
•  1 onion, chopped
•  2 cloves garlic, minced
•  80ml extra virgin oliveoil
•  80g butter
•  70g of spicy chorizo
•   chili
•  2 bay leaves
•  Tomato concentrate  -1 package 
•  2 glasses of white wine
•  1 cup water
•   qs salt

Clean the gizzards from skin and fat, wash and drain them.Cut the gizzards into small pieces. Cut the spicy chorizo into thick cubes. In a pan let it margarine with the onions, garlic and bay leaves boil. Let all stew. In the midway of  the stew, add the chorizo and let it cook a little bit more. Add the gizzards. Season with a little salt, add the chili and let it fry lightly. Add the tomato pulp and pour over the white wine and the water. Cover the pan and let all cook for about 1 hour and 30 minutes until hot they are very tender. Serve with bread, generously. 


Ingredientes:

• 2kgs de moelas de frango
• 1 cebola picada
• 2 dentes de alho picados
• 80ml de azeite
• 80g de manteiga
• 70g de chouriço de carne
• malaguetas
• 2 folhas de louro
• 1 pacote de tomate concentrado
• 2 copos de vinho branco
• 1 copo de água
• Sal q.b.

Limpe as moelas de peles e gorduras, lave-as e escorra-as.Corte as moelas em pedaços. Corte o chouriço em cubos grossos.Num tacho leve ao lume a margarina, com a cebola, os alhos e as folhas de louro.Deixe refogar.A meio do refogado, junte o chouriço e deixe refogar mais um pouco.Junte as moelas.Tempere com um pouco de sal, junte as malaguetas e deixe fritar ligeiramente.Junte a polpa de tomate e regue com o vinho branco e com a água.Tape e deixe cozer cerca de 1h e 30 minutos até ficarem tenrinhas.Sirva quente acompanhado com pão.