1. Clean the chicken livers and cut them into larger pieces.
2. Slice the onions into half rings.
3. Fry the onion in the lard until golden.
4. Add the paprika, then add the livers.
5. Cook over high heat for a few minutes, turning often.
6. Season with marjoram and pepper, and salt only at the end.
Tip: Do not overcook the liver, or it dries out.
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