Mick, my apologies! Don't know how I missed this thread?
Looks like they turned out great!
From the pics they look like big chicken hearts. Don't know how you did that.
And yes, my local Basques cook mostly rustic food. But they are very meticulous about how they do it. Imagine the time cleaning and trimming calf nuts, not to mention my favorites, the lamb nuts. Every bit of extraneous matter is carefully removed.
I see you included the garlic. I don't think the Basques ever saw a garlic they didn't like, and never enough. The Spanish Basques here like Vino Tinto (red wine to most of us), but I think the white might have been a good choice for this dish. And yes the sweet Spanish Paprika. Some will argue, but I think the Spanish Paprika is primo.
If I could afford to use it more, I really like the Spanish olive oils.
Now, if you really want to get pricey? The Spanish make some really fine brandy that is sherry based!
By the way? Our annual customer appreciation feed on Sunday was just wonderful. My buddy, the owner, died in May. His daughter did the Basque specialties and left the rest to their hired cooks. (read as: idiots who did not want to learn from the old master)
Her blood sausage was the hit of the meal. I didn't see the hog heads and the blood come in, but Cathy really hit that sausage out of the park.
Here in the Peoples Republic, there was once a prohibition on pork blood. (fortunately dropped as they got more enlightened) Her dad used to go to the slaughter house at 5 or 6 in the morning. Had to get the blood before the inspectors got there!
I can't wait to see the next wonderful dish you come up with!
Good luck and good smoking.