Frito Mallorquín (Balearic Fried Meat And Vegetables) Recipe

• 1 lb lamb liver, cut into 1/2-inch cubes
• 1/2 lb lamb heart, cut into 1/2-inch cubes
• 1/2 lb lamb kidney, cut into 1/2-inch cubes
• 1/2 cup extra virgin olive oil
• 1 large yellow onion, finely sliced
• 1 large fennel bulb, diced (reserve fronds for garnish)
• 1 large red bell pepper, diced
• 1 large green bell pepper, diced
• 2 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 4 garlic cloves, thinly sliced
• 1 cup fresh or frozen peas
• 1 small red chili, finely chopped (optional for heat)
• 1/2 teaspoon sweet smoked paprika (pimentón de la Vera)
• 1/4 teaspoon ground black pepper
• 1 teaspoon sea salt, plus more to taste
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried thyme
• 1/4 cup dry white wine
• 1 lemon, cut into wedges (for serving)

Frito Mallorquín Instructions

1. Pat the lamb liver, heart, and kidney cubes dry with paper towels to remove excess moisture.
2. Heat 1/4 cup of the olive oil in a large, heavy skillet over medium-high heat.
3. Add the diced potatoes and fry, stirring occasionally, until golden and crisp on the outside, about 8-10 minutes. Remove the potatoes with a slotted spoon and set aside on paper towels.
4. Add the remaining olive oil to the skillet. Lower the heat to medium.
5. Add the sliced onion and diced fennel bulb. Sauté for 3-4 minutes until softened and fragrant.
6. Add the diced red and green bell peppers, and continue to cook for another 4 minutes, stirring occasionally.
7. Add the sliced garlic and chopped red chili (if using), and cook for 1 minute until aromatic.
8. Push the vegetables to the sides of the skillet and increase the heat to medium-high.
9. Add the lamb liver, heart, and kidney cubes to the center of the skillet in a single layer. Sauté for 3-4 minutes, stirring occasionally, until browned on all sides but still tender inside.
10. Sprinkle the sweet smoked paprika, ground black pepper, sea salt, dried marjoram, and dried thyme over the offal and vegetables. Stir well to combine.
11. Pour in the dry white wine and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the skillet.
12. Add the peas and reserved fried potatoes to the skillet. Stir everything together and cook for another 3-4 minutes, allowing the flavors to meld and the peas to heat through.
13. Taste and adjust seasoning with additional salt if needed.
14. Transfer the Frito Mallorquín to a serving platter. Garnish with reserved fennel fronds.
15. Serve immediately with lemon wedges on the side for squeezing over each portion.