I actually bought liver this week to recook the recipe in the previous post so that I could retake the picture of it without the camera shake, but on the day I didn’t fancy eating that, I fancied something more spicy. The liver was already cut into lovely thin escalopes perfect for cooking it the way that the locals here like it.

The liver is cooked simply with garlic and then the pan juices are seasoned with the Pimenton that is so popular here and with wine vinegar. The most prized Pimenton in Spain comes from La Vera in Estremadura where the peppers are dried over oak fires before being ground. This drying gives the Pimenton its distinctive smokey taste. It comes in Dulce – Sweet, Picante – Spicy and Agri-Dulce – Sweet and Sour. For this recipe I like to use a mixture of the Dulce and Picante.

So for one person peel and slice 3 large cloves of garlic and put the slices to fry gently in a shallow pan with some good olive oil.

Season the slices of liver with salt and freshly ground black pepper, and once the garlic starts to colour, add the slices to the pan. Cook gently for five minutes and then turn over and cook for five minutes on the other side.

Remove the liver to a warm plate and keep warm.

Add to the pan juices a good large pinch of sweet Smoked Pimenton and a pinch of the spicy. Stir this round for a minute and then add a couple of tablespoons of red wine or sherry vinegar. Swirl this around the pan over the heat to collect up all the juices and immediately pour it over the liver.

I served my liver with the baby courgettes that are so sweet straight from the garden and then grilled after being annointed with garlic and oil, and a little mashed potatoes.