Chicken gizzards stewed in tomato and wine (Moelas guisadas)

1. Clean the gizzards thoroughly (trim off the yellow inner membrane and sinewy parts), rinse and halve them.

2. In a pan, soften the finely chopped onion in the olive oil for 8 minutes, add the crushed garlic and the gizzards and fry for 5 minutes.

3. Stir in the tomato purée and paprika, then add the diced tomatoes, bay leaves and finely chopped chilli.

4. Pour in the wine, season with salt and pepper, cover and simmer over a low heat for 45 minutes until the gizzards are completely tender; add a little water if needed.

5. Finally cook uncovered for another 5 minutes so the juices reduce to a thick, glossy sauce.

6. Sprinkle with chopped parsley and serve in a clay dish with plenty of bread as a petisco, a sharing starter.

Tip: Moelas are a favourite petisco in Portuguese taverns – gizzards are cheap, but slow-cooked they become meltingly tender and full of flavour; reheated the next day they're even better.