Portuguese Chicken Gizzards (Moelas à Portuguesa)

Remove any tough yellow membrane from the gizzards and slice them into individual meaty sections; rinse with cold water.

Heat 2–3 tbsp olive oil in a pot or Dutch oven over medium heat.

Add the diced chouriço and cook until browned, about 3 minutes.

Add the diced onion and sliced garlic; sweat until translucent, about 5 minutes.

Stir in paprika, peri peri powder, black pepper, bay leaves, and tomato paste.

Cook until the tomato paste darkens, about 2 minutes.

Add the gizzards and mix with the other ingredients.

Pour in white wine, beer, chicken stock, and crushed tomatoes.

Reduce heat to low, cover, and simmer for about 1 hour.

Add the cooked butter beans and heat through, about 5 minutes.

Stir in Worcestershire sauce, hot sauce, a bit of parsley, and season with salt to taste.

Plate, garnish with additional parsley and a drizzle of olive oil, and serve with crusty bread and cold beer.