This is a salad with real punch, contrasting crisp coins of chorizo with tender chunks of chicken liver. Any excess richness is cut through by the sherry and vinegar. A true Iberian feast.
Season the flour with salt and pepper. Coat the chicken livers in the flour, shaking off any excess. Cover and set aside.
Heat the olive oil in a heavy-based frying pan over a medium–high heat and fry the chorizo for 3–4 minutes, or until crisp. Use