Tapas de Mollejas (Spaniard Dish)


  • 400 gr sweetbreads
  • 1/2 medium red bell pepper (paprika)
  • 1 Italian green pepper (paprika)
  • 1/2 medium onion
  • 4 cloves garlic
  • 1 chicken bouillon
  • Salt
  • Paprika
  • 1 ripe tomato
  • Peperoncini or chilli pepper
  • Olive oil
  • ½ cup beer


  1. Cut the vegetables into small squares, placing the salt, garlic, chicken bouillon and pepperoni to taste.
  2. Bring the gizzards to a pot of boiling water for 15 minutes. Check the cooking temperature with the thermopro thermometer.
  3. Remove from the heat, wash a little and cut into small pieces (strips and/or cubes).
  4. We begin to fry garlic and vegetables except the tomato. When they are soft we place the gizzards, mixing everything and cook for 10 min approx.
  5. It’s time for the tomato and the 1/2 beer we mix everything. Serve on toasted bread for authentic tapas.