Brush the mushrooms clean with a damp cloth and cut them into bite-sized pieces, trimming off hard stalks if necessary.

Finely dice Spanish onions and cloves of garlic.

Roughly chop parsley and diced Roma tomatoes into roughly 1-centimetre cubes.

Roughly mince up baby capers and anchovies.

In a large pot, boil the pasta until just al dente, then drain and set aside.

In the meantime, on medium to high heat, fry off livers and ground pork in a little olive oil with the paprika, a pinch of salt and pepper in a deep frying pan. Try to ensure each piece has good colouring on all sides without burning. The meat should be around 90% cooked as it will be returned to heat towards the end. Set aside in the bowl.

Using the same pan, adding a little more oil, fry the mushrooms on high heat. Do not constantly stir the mushrooms as this will encourage moisture seeping out–just give the mushrooms a few light tosses once every minute until cooked and golden. Set aside.

Fry off onions and garlic until slightly caramelised using the same pan, then add capers, anchovies, and tomatoes. Toss together. Return sausages, liver, mushrooms and pasta to the pan and toss together.

Add extra salt and pepper and a good squeeze of lemon juice to taste. Sprinkle in parsley.

Divide into bowls and finish off with grated parmesan cheese.