Summary

Ingredients

• 1 green pepper (s)
• 1 red pepper (s)
• 2 cloves garlic)
• 4 medium onion (s)
• 200 g salami, chorizo (or paprika salami)
• 0.1 g saffron, round
• 1 bay leaf
• 750 ml vegetable stock
• olive oil
• sea-salt
• pepper
• 1 kg potato (s)

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Instructions

1. Wash, core and cut the peppers into strips. Chop the garlic very finely. Cut the onions into sixths and cut the peeled potatoes into pieces approx. 2 cm in size. Peel the chorizo and cut into slices.
2. Heat 2 tablespoons of olive oil in a large saucepan. Fry the peppers over a high heat for 2-3 minutes and take them out of the pot. Add the onions and chorizo to the saucepan and fry for 1-3 minutes. Add the garlic and fry briefly. Add the potatoes, 1 capsule of ground saffron and 1 bay leaf and pour in the broth. Bring everything to a boil and cook over medium heat for 15-20 minutes. Add paprika and cook for 3-5 minutes. Season to taste with coarse sea salt and pepper.