1. Dust the prepared sweetbreads in the seasoned flour. In a large frying pan, pan-fry them in 3 tablespoons of the olive oil until lightly brown. Remove and set aside.
2. Reheat the frying pan and add the remaining oil, the garlic, onion, and bell pepper and saute until just tender.
3. Return the sweetbreads to the pan and add the paprika, salt, and pepper and saute all together.
4. Add the reserved poaching liquid, cover, and cook gently for 5 minutes more, tossing about in the pan.
