1 Kg. of filleted liver
1 bulb of garlic
1 green pepper
2 teaspoons of paprika
2 sprigs of parsley
A teaspoon of powdered cumin
1 glass of vinegar
Olive oil
Oregano and salt to taste

Grind the garlic, the pepper, the cumin, the parsley and the salt.
Next add the oil, the vinegar, the paprika, the oregano and mix it all carefully.
Marinade the liver with this paste and leave it to macerate between 4 to 5 hours.
Later on fry the liver filets with the same marinade, not using any oil and place them in a clay pot.
Cover it with the remaining marinade and boil it for several minutes.

Serve this dish with boiled potatoes or papas arrugadas.