Mollejas Recipe

Rinse the sweetbreads under cold running water to remove any surface blood or debris. Pat dry with paper towels.

Place the sweetbreads in a bowl and cover with cold water mixed with 1 tablespoon coarse salt. Refrigerate and soak 1–4 hours (preferably 2 hours) to draw out blood and firm the texture.

After soaking, drain and rinse the sweetbreads. Place them in a saucepan and cover with cold water. Bring to a gentle simmer, then drain and refresh in an ice bath (water with ice cubes) to cool quickly. This helps firm the sweetbreads for easier trimming.

Poaching liquid

Return the sweetbreads to a clean saucepan. Add 8 cups cold water, 2 cups milk, 2 tablespoons white wine vinegar, 1 bay leaf, 8 peppercorns and 1 smashed garlic clove. Gently bring to a bare simmer over medium-low heat; do not boil vigorously to avoid toughening. Poach gently for 10–12 minutes until just cooked through and firm but tender.

Remove the sweetbreads with a slotted spoon and transfer to an ice bath to stop cooking. Leave until completely cool, about 10 minutes.

Once chilled, drain and pat dry. Using a sharp paring knife, carefully remove the outer membrane, any fat, and connective tissue. Separate into evenly sized pieces (about 1–1½ inches thick) for even cooking.

Season the trimmed sweetbreads lightly with sea salt and freshly ground black pepper on both sides. If using smoked paprika, dust lightly for a hint of smokiness.

Heat a heavy skillet (cast-iron preferred) over medium-high heat until hot. Add 1 tablespoon olive oil and 1 tablespoon butter; swirl to coat. Add sweetbreads in a single layer without crowding; you may need to cook in batches.

Sear for 2–3 minutes per side until golden-brown and crisped edges form. Reduce heat if they are browning too quickly to ensure warmed center without burning the exterior.

In the last minute of cooking, add remaining 2 tablespoons butter and spoon the melted butter over the sweetbreads (arroser) to glaze and finish. Remove from pan and rest on a warm plate for 2 minutes.

Finish with a squeeze of 1 tablespoon fresh lemon juice and sprinkle chopped parsley. Adjust seasoning with a pinch more sea salt and black pepper if needed.

Serve warm as an appetizer or main with grilled bread, a simple green salad, roasted potatoes, or a tangy salsa verde. Recommended to serve immediately to preserve crisp exterior and tender interior.