Clean and wash the chicken livers very thoroughly under running cold water at high pressure.
Transfer them to a container with a lid and add the milk. Leave in the fridge for at least 2 hours. After taking them out, pour boiling water over them. Cut the onions into crescents.
Pour the oil in a deep pot and saute the onions until transparent, then add the paprika. Add the livers and leave to saute on medium heat for 20 min.
Next, add the canned tomatoes and let the liquid evaporate a bit for 5 min. Season with salt and black pepper.