Slice the liver thinly, then pat it dry with paper towels. Add smoked paprika, salt, pepper, and garlic powder to it.

In a large nonstick skillet over medium-high heat, warm 1 tablespoon of olive oil. After adding them, sauté the onions for about 7 minutes, turning frequently, until they are golden and caramelized.

Onions should be moved to a platter and covered with foil.

Use paper towels to gently clean the skillet. After that, turn down the heat to medium and add the final tablespoon of olive oil. Cook the liver slices in batches if necessary.

The liver should be cooked for three minutes on each side. Avoid overcooking because it will make the liver tough.

Top the cooked liver with the sautéed onions and serve.