Soak the kidneys in cold water, to which ½ tbsp. of salt has been added, for half an hour. Then pat the meat dry with paper towel. Cut the veal along the lobes or slice the kidneys. Remove any white parts with a sharp knife. Peel the onion and chop finely. Sprinkle the kidneys with salt, pepper and nutmeg and roll them in the flour.

Put 2½ dl. water on to boil for the rice. Add the saffron threads. Heat 2 tbsp. of olive oil, stir in the rice and fry for 1 minute. Pour on the saffron liquid and bring everything to the boil. Boil the rice for about 15 minutes (or according to the cooking instructions), with the lid on the pan. Then leave the rice to stand for a few minutes.

Grease the ramekins with a little oil and fill with the boiled rice. Heat the oil for the kidneys and fry them for 1-2 minutes in the hot oil, turning. Take the kidneys from the pan and keep warm. Sauté the onion and crushed garlic in the fat. Pour on the sherry and bring everything to the boil. Slice the olives and add. Heat the kidneys for 5 minutes in the sherry, remove them and place on pre-heated plates. Pour the sauce over the veal kidneys. Turn the ramekins of saffron rice onto the plates.

Tips:
* Replace the veal kidneys with slices of veal liver.
* Sprinkle the dish with roast almonds or pistachios and serve with crême fraîche.