Liver and Onions

Slice the onions lengthwise and fry them gently in a large frying pan with ample olive oil, with a bit of salt and sweet paprika (to help brown), till golden (around 20 minutes). Dust flour on a plate and mix in a little salt and pepper, then coat liver slices with it on both sides. When the onions are ready lift them out with a slotted spoon and keep them warm somewhere. Add a little olive oil if necessary and turn heat up to high, when hot (but not smoking) place liver slices in pan and press down firmly. Flash fry for a minute or two each side, and take out, repeat if you have more. Lower the heat slightly, then add sherry and deglaze the pan, then lower heat right down. Return the liver and onions to the pan and makes sure they are well coated with the sauce. If you are adventurous you can keep the heat quite high when you add the sherry and tip the pan slightly to let it catch fire, as Sol saw a chef do in a little restaurant in the Cure in Florence, but BE VERY CAREFUL. Serve with roast or sauté potatoes and a veg.