La asadurilla is a stew that is cooked in a large pan.  The main ingredients are lungs, heart and liver of lamb (el cordero).  These ingredients belong to a food category called la casquería.  This category involves animal parts that are not meat but can be used for food rather than throwing them away. 

To prepare la asadurilla, the heart (el corazón), the lungs (los pulmones) and the liver (el hígado) are chopped into small pieces and cooked with olive oil, wine, garlic, onions, chilli pepper, red pepper, paprika and bay leaves.