Carajacas – Marinated Liver

For the dressing, grind the garlic in a hand mixer with the parsley and salt. Gradually mix in the vinegar, paprika, olive oil, oregano and thyme. Rinse and dry the liver and place in a porcelain or possibly glass bowl. Pour the dressing over it and turn it over a few times. Marinate in the refrigerator for one night with the lid closed. Heat some olive oil in a frying pan and roast the liver on both sides. Lift finished liver out of roasting pan and keep warm. Mix the pickle into the roast stock, cook a little. Season to taste with salt, pepper and cumin. Serve the liver with the sauce. Serve with boiled potatoes.

Culinaria – Espana

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