Spanish Style Liver Toasts

Seared liver slices, firm on the outside and tender inside, served on garlic-rubbed country bread. Smoked paprika adds a deep notes that melds with the glossy, reduced deglazing juice.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 539
• Protein: 28 g
• Carbs: 55 g
• Fat: 18 g

Ingredients

• 400 g Pork liver ( sliced 1cm thick )
• 4 piece Country bread ( thick slices )
• 3 tbsp Extra virgin olive oil
• 1 piece Onion ( finely sliced )
• 2 piece Garlic ( peeled cloves )
• 1 tsp Smoked paprika
• 50 ml Dry white wine
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 5 g Flat-leaf parsley ( chopped )
• 30 ml Sherry wine

Instructions

1. Bread preparation

   Slice the country bread. Toast the slices until golden and firm. Rub one side with a halved garlic clove so the crumb absorbs the aroma.

2. Searing the liver

   Heat the olive oil in an iron skillet. When the oil ripples, add the liver pieces. Sear for 2 minutes per side over high heat. The liver should brown without boiling. Remove and keep warm.

3. Garnish and deglazing

   In the same pan, sauté the sliced onion. Add the smoked paprika, stir for 30 seconds to release the essential oils. Deglaze with the white wine and Sherry, scraping up the browned bits. Let reduce until the sauce coats the spoon.

4. Plating

   Place the liver on the toasts. Generously coat with the reduced, glossy onion sauce. Finish with chopped flat-leaf parsley.

Chef's tips

• Never overcook liver; it must remain pink at the center to keep its silky texture.
• Use a very hot pan to get an instant brown crust without drying out the meat.

Storage

Eat immediately. Reheated liver becomes tough and grainy.