Summary

Ingredients

• 500 g chorizo, fresh
• 6 potato (s)
• 4 cloves garlic, finely chopped
• 1 green pepper (s), diced
• 1 chilli pepper (s)
• 1 onion (s), finely diced
• 2 tomato (s), peeled, pitted, cut into small pieces
• 1 glass white wine
• 1 glass meat broth
• 6 tablespoon olive oil
• 1 pinch (s) sugar
• 2 bay leaves
• salt and pepper
• 1 teaspoon Pimentón de la Vera, mild, if not available, other mild paprika powder
• possibly crème fraîche

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Instructions

1. Sauté the garlic cloves with onions, chilli pepper and bell pepper in olive oil with a little salt until the onions are translucent. Now add the tomatoes and leave them on the fire for a few minutes.
2. Then add the chorizos cut into slices (approx. 1 cm) and after a few minutes also the roughly diced potatoes. After another 3 minutes, add the wine. Bring to the boil and then pour the meat stock and add the paprika powder. Cook for about 20 minutes until the potatoes are cooked through. Season to taste with salt and pepper.
3. A little tip: If the potatoes are not cut all the way through and then the rest is broken, the liquid will be creamier.
4. It`s not part of the classic recipe, but a spoonful of crème fraîche per plate gives it a round taste.