For an extra layer of flavor, consider adding a pinch of smoked paprika or a splash of sherry vinegar to the marinade. Escabeche is best served chilled or at room temperature. It can be enjoyed as an appetizer, a side dish, or even as a light meal. This recipe can easily be adapted to use other ingredients, such as fish, poultry, or vegetables. Experiment with different combinations to find your favorite variation. The marinade can be made in advance and stored in the refrigerator for up to 3 days. Add the cooked gizzards just before marinating.
Escabeche
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs 45 mins
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SERVING4 People
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VIEWS33
Embark on a culinary journey with Escabeche, a vibrant and zesty Spanish marinade that transforms ordinary ingredients into an explosion of flavor. This versatile dish, traditionally prepared with fish or poultry, reaches new heights when paired with the humble chicken gizzard. Prepare to be captivated by the dance of tangy vinegar, aromatic spices, and tender gizzards in this timeless classic.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate12 g
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Cholesterol472 mg
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Fiber3 g
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Protein41 g
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Saturated Fat9 g
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Sodium666 mg
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Sugar3 g
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Fat62 g
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Unsaturated Fat0 g
Follow The Directions
01
StepBegin by gently simmering the chicken gizzards. Place them in a large saucepan and cover with water. Bring to a simmer over medium-low heat, and cook until tender, about 30-40 minutes.
02
StepWhile the gizzards are simmering, prepare the vibrant marinade. In a large bowl, combine the diced onion, bell pepper, chopped garlic, white wine vinegar, corn oil (or olive oil), bay leaves, sliced green olives, and black peppercorns.
03
StepOnce the gizzards are tender, drain them thoroughly and add them to the marinade. Toss well to ensure the gizzards are fully coated in the flavorful mixture.
04
StepSeason generously with salt to taste. Remember that the flavors will intensify as the dish marinates.
05
StepCover the bowl tightly and refrigerate for at least one hour, or preferably overnight, to allow the flavors to meld and deepen. The longer it marinates, the more flavorful it becomes.
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Please Rate
Blanche Kuhnbotsford
Jun 27, 2025The marinade is so bright and tangy. Perfect for a hot summer day.
Santina Bradtke
May 27, 2025The longer it marinates, the better!
Cassie Fritsch
May 25, 2025I've never had escabeche with gizzards before, but it's my new favorite!
Calista Waters
May 6, 2025Family loved it. I had to make a second batch two days later.
Sheldon Mayert
Feb 27, 2025I added a little bit of smoked paprika to the marinade for a smoky flavor.
Hobart Ferry
Jan 27, 2025This recipe is amazing! The gizzards were so tender and flavorful.