Spanish · Dinner
Chicken Liver Spread
Chicken liver spread is a Spanish-style pâté made by sautéing chicken livers with onion, garlic, sherry vinegar and smoked paprika, then blending with butter until smooth. Served chilled on a small board with toasted baguette, cornichons and olives for rich, savoury depth balanced by acidity.
$3
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
492Calories
25.8gProtein
34.1gFat
24.2gCarbs
3.4gSugar
1.9gFiber
712mgSodium
810mgChol
16.9gSat Fat
480mgPotassium
52mgCalcium
14.2mgIron
19.1mcgVitamin B12
8.5mgVitamin C
gluten-free-adaptable
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Trim the chicken livers of sinew and pat dry, finely chop the onion, and mince the garlic.
2
Sauté
Melt 1 tbsp butter over medium heat, add onion and cook 3 minutes until soft and translucent.
3
Sauté
Add garlic and chicken livers, cook over medium-high heat 5–6 minutes, turning once, until browned outside and faintly pink inside.
4
Deglaze
Pour sherry vinegar into the skillet and stir over medium heat 30 seconds, scraping browned bits, until syrupy.
5
Blitz
Transfer liver mixture, smoked paprika, salt, pepper and remaining 1 tbsp butter to a food processor and blend 1 minute until smooth.
6
Chill
Spoon pâté into a ramekin, cover and refrigerate 30 minutes until firm.
7
Plate
Turn pâté onto a board, arrange toasted baguette slices, cornichons and green olives alongside, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g chicken liver
- 2 tbsp2 tbsp butter, plus 1 tbsp extra for blending
- 4 tbsp4 tbsp onion
- 2 clove2 clove garlic
- 2 tbsp2 tbsp sherry vinegar
- 1/2 tsp1/2 tsp smoked paprika
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 2.8 oz40g, about 2 slices baguette
- 1 oz28g cornichons
- 1 oz28g green olives, pitted
