Dinner

Warm Chicken Liver Salad with Smoked Paprika and Sherry Recipe

ByJack Voss November 29, 2025November 29, 2025

Introduction

This warm salad of chicken livers with smoked paprika and Sherry is a delightful balance of rich, savory flavors and fresh, peppery greens. The toasted hazelnuts add a satisfying crunch, while the Sherry-infused sauce brings depth and warmth to the dish. It’s perfect for an elegant yet rustic meal.

The dish is arranged on a white plate placed on a white marbled surface with a rust-colored fabric underneath. The bottom layer consists of a mix of dark green grilled or roasted vegetables with a slightly crispy texture, topped with a scattering of light brown toasted hazelnuts. On top of this, fresh bright green arugula leaves and some reddish stems are placed, adding a soft and leafy layer. The overall look is fresh and natural with contrasting textures and earthy colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

100g bag blanched hazelnuts, minus 3 tbsp for the sauce
2 tbsp olive oil
small knob of butter
450g pack chicken livers, cut into bite-size pieces
125ml glass Oloroso sherry
juice of ½ lemon
120g bag rocket salad
sherry vinegar, to dress the leaves
2 garlic cloves
20g pack flat-leaf parsley, leaves only
3 tbsp blanched hazelnuts
2 tsp hot smoked paprika
4 tbsp olive oil

Instructions

Step 1: Prepare the sauce by placing 3 tbsp blanched hazelnuts, garlic cloves, flat-leaf parsley leaves, hot smoked paprika, and 4 tbsp olive oil into a food processor. Whizz to a rough paste and set aside.
Step 2: Preheat your oven to 200°C (180°C fan)/Gas mark 6. Spread the remaining hazelnuts on a baking sheet and roast for 5 minutes until lightly toasted. Roughly chop them and set aside.
Step 3: Heat 2 tbsp olive oil and a small knob of butter in a large frying pan over medium-high heat. Quickly fry the chicken livers in two batches until browned, about 2 minutes per batch.
Step 4: Add the Oloroso sherry to the pan and bubble for a few minutes over high heat to reduce slightly.
Step 5: Stir in the prepared sauce and allow it to thicken and heat through. Add the lemon juice and season to taste.
Step 6: Dress the rocket salad leaves with a little sherry vinegar and toss gently.
Step 7: Spoon the livers and sauce onto serving plates, sprinkle with the toasted chopped hazelnuts, scatter over the dressed rocket leaves, and serve immediately.

Tips & Variations

If you have time, soak the rocket salad in cold, salted water for half an hour to keep the leaves crisp and season them, enhancing their flavor.
You can substitute Oloroso sherry with a dry white wine or madeira if preferred.

Storage

This salad is best enjoyed fresh, as chicken livers can become tough when reheated. If you must store leftovers, keep the chicken and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, adding a splash of water or sherry to moisten if necessary. Keep the salad leaves separate and dress them just before serving.

How to Serve

A white plate holds a layered salad dish on a white marbled surface. The bottom layer appears to be a mix of cooked, dark green and brown vegetables with a textured, slightly crumbly look. On top of this is a layer of fresh, bright green arugula leaves, adding a lively, crisp texture. Scattered around and on the salad are whole, light brown hazelnuts, adding small round shapes and color contrast. The plate is set on an orange cloth napkin, with a clear glass of water and a silver fork visible in the blurry background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of nuts instead of hazelnuts?

Yes, walnuts or almonds can be used as substitutes, but they will slightly change the flavor and texture of the sauce and garnish.

Is it necessary to use Oloroso sherry for this recipe?

Oloroso sherry adds a rich, nutty depth but if unavailable, dry white wine or madeira can be used as alternatives without compromising the dish significantly.