Wash the chicken livers under cold water. Remove any veins or tough parts. Pat them dry with paper towels. This step helps remove any strong taste. Clean livers make the pâté smooth and mild.

Place a frying pan on medium heat. Add olive oil and one tablespoon butter. Let the butter melt slowly. Do not burn it. The gentle heat keeps flavors soft and balanced.

Add chopped onion to the pan. Cook for 3–4 minutes until soft. Then add garlic. Stir gently. Cook for one more minute. The smell will become rich and inviting.

Put the chicken livers into the pan. Cook them for 5–6 minutes. Turn them often. They should be cooked but still slightly pink inside. This keeps them soft and juicy.

Add salt, black pepper, and paprika. Mix well. These spices bring warmth and depth. Do not over-season. You want a balanced taste.

Pour in the cream and lemon juice. Stir gently. Let it cook for 1–2 minutes. This step makes the mixture creamy and slightly tangy.

Transfer everything into a blender. Add the remaining butter. Blend until smooth and creamy. Stop and scrape the sides if needed. The texture should be silky.

Pour the pâté into a bowl or jar. Cover and refrigerate for at least 2 hours. This helps it firm up and develop flavor. Serve cold or slightly chilled.