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Slice the liver into long thin strips
Chop the onion into similar long segments
Heat the oil in a frying pan to fairly hot, add the onion and cook on high heat until starting to get a bit of colour
Sprinkle on the paprika, distribute evenly, stir for a few seconds, careful the paprika can burn easily
Throw in the chopped liver fry for 1 minute, the liver will cook very quickly, have to be careful not to dry it out
Pour in the water or wine boil it out a bit on high heat, further cooking the liver, this doesn’t take long at all. Check the liver it should be still soft when pressed cooked through, just lightly pink in the middle.
Season with salt and freshly ground pepper
Serve on warmed plates with a sprinkle of chopped parsley and steamed new potatoes on the side.