This is the most simple and easy way to make Fígado de Cebolada, or Portuguese liver and onions. This is one of the most popular dishes in Portuguese cuisine and is one of the more traditional yet unique dishes we have. This version is an Azorean variation on the dish which we are sure you will love and has been passed down and enjoyed for many generations. The directions and ingredients are very simple and straightforward as usual so try it out and tell us what you think!

Ingredients:
18 ounces calves or veal liver
2 teaspoons paprika
2 tablespoons Vinegar.
3 large onions
5 cloves garlic
Vegetable oil
Pimenta daterra
Salt and pepper to taste

Directions:
1) Slice the liver into thin steaks and place in a bowl together with the crushed garlic, vinegar, pimenta da terra, salt and pepper and just enough water to cover the liver.
2) Allow to marinate for two hours.
3) Slice the onions and saute in vegetable oil until golden and tender.
4) Add paprika, stir and allow to simmer for five minutes.
5) Remove onions from pan and keep warm.
6) Fry the liver and when cooked add the marinade and simmer gently until a sauce is formed.
7) Serve with onions and either boiled or fried potatoes and enjoy!