Wash the spleens, dry them and cut into large pieces, as if for kebabs. Place them to fry in oil with the onions, cut into crescents. When the onions soften, add the finely chopped peppers.
When they soften as well, add the tomatoes that have been chopped into small pieces. Add salt to taste, black pepper and paprika. Cook the dish until the tomatoes evaporate slightly and mainly oil is left.
The spleens are removed from the heat, sprinkled with chopped parsley and served.