Escabeche de Lerenes

Clean the lerenes by removing scales and gutting, then cut into 2-inch pieces and pat dry with paper towels.

Heat the virgin olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering.

Season the lerene pieces with salt and pepper, then carefully place them in the hot oil and cook until golden brown on both sides.

Remove the cooked lerenes from the skillet and set aside on a plate lined with paper towels.

In the same skillet, slice the Spanish onions thinly and mince the garlic, then sauté them in the remaining oil until softened and fragrant.

Add the diced chicken gizzards and diced pepper-stuffed olives to the skillet, stirring to combine with the onions and garlic.

Pour the white vinegar into the skillet and add the bay leaf, stirring well to deglaze and combine all ingredients.

Return the cooked lerene pieces to the skillet and gently fold them into the escabeche sauce, ensuring they are well coated.

Reduce heat to low and simmer for 15-20 minutes, allowing the flavors to meld and the lerenes to absorb the escabeche spices.

Taste and adjust seasoning with additional salt and pepper as needed, then transfer the escabeche to a serving dish and let cool slightly before serving.