Chicken Liver with Bacon

Chef Nick is back again with a new Simplified Spanish recipe! A double meat-fest in a tapa which will blow your guests mind.

INGREDIENTS

Chicken livers
Pancetta bacon
Shallots
Garlic
Olive oil
Salt
Black pepper
Sweet paprika
Beer (or alternative liquid)
Lemon
Fresh parsley
Rocket
Bread

METHOD

1. Place a cold pan on the heat and turn it to medium-high. Add the pancetta bacon and allow it to heat up with the pan, rendering the fat. Move it around and cook until it starts to become golden and crispy.
2. Meanwhile, prepare the shallots by topping, tailing, peeling, and slicing them thinly. Slice the garlic thinly as well.
3. Add the shallots and garlic to the pan with the bacon. If needed, add a little olive oil. Season lightly with salt and pepper and cook until softened and slightly coloured, being careful not to burn the garlic.
4. Prepare the chicken livers by soaking them in milk beforehand, then cleaning and patting them dry.
5. Push the bacon, shallots, and garlic to one side of the pan. Add a little more oil to the empty side and allow it to heat up.
6. Season the chicken livers with salt and pepper, then place them into the hot part of the pan. Cook until golden brown on one side, then flip and cook to your preferred doneness.
7. Bring everything together in the pan, mixing the livers with the bacon and shallots.
8. Add a little sweet paprika and mix. Pour in a splash of beer (or alternative liquid) and allow it to reduce down.
9. Once ready, remove from the heat.
10. To plate up, place pieces of bread on a plate and top with the chicken livers. Spoon over the bacon and shallot mixture.
11. Finish with a squeeze of lemon juice, chopped parsley, a little salt, and some rocket.

Watch Chef Nick at work on our latest programme: