Zarajos

Name: Zarajos
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 rolls marinated lamb intestines on vine sticks, sliced; 1/4 cup extra virgin olive oil; 4 garlic cloves, minced; 2 tbsp flat-leaf parsley, chopped; 1 tbsp lemon juice; 1/2 tsp coarse sea salt

A classic Spanish appetizer featuring marinated lamb intestines wound around vine sticks, sliced into rounds, and pan-fried until crisp. Served hot with minced garlic, fresh parsley, and a splash of lemon.

25 minMediumServes 4310 cal/serving

SpanishAppetizerStovetopLow CarbKetoHigh ProteinGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeNightshade-FreeCorn-FreeAlcohol-FreePork-Free

Ingredients

4 rolls marinated lamb intestines on vine sticks, sliced
1/4 cup extra virgin olive oil
4 garlic cloves, minced
2 tbsp flat-leaf parsley, chopped
1 tbsp lemon juice
1/2 tsp coarse sea salt

Instructions

1

Slice 4 rolls sliced marinated lamb intestines on vine sticks across the vine sticks into half-inch rounds.
2

Heat 1/4 cup extra virgin olive oil in a heavy skillet over medium-high heat until shimmering.
3

Add zarajos rounds and fry for 5 to 6 minutes per side until golden brown and crispy.
4

Sauté 4 minced garlic cloves in the pan for 1 minute until fragrant.
5

Drizzle with 1 tbsp lemon juice, sprinkle 2 tbsp chopped flat-leaf parsley and 1/2 tsp coarse sea salt, and verify internal temperature reaches 165°F before serving.

Questions

How long does Zarajos keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Zarajos?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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