# Ingredientes:
→ Meats
01 - 250 g Spanish chorizo (semi-cured or raw), sliced into rounds
→ Vegetables
02 - 1 onion, finely chopped
03 - 2 garlic cloves, minced
04 - 4 medium potatoes (approx. 800 g), peeled and cut into chunks
05 - 1 green bell pepper, diced
06 - 2 ripe tomatoes, grated or 200 g canned crushed tomatoes
→ Liquids and Oils
07 - 2 tbsp olive oil
08 - 750 ml water or light chicken stock
→ Spices and Herbs
09 - 1 tsp sweet smoked paprika (pimentón)
10 - 1 bay leaf
11 - Salt and black pepper, to taste
12 - Fresh parsley, chopped (for garnish)
# Instrucciones:
01 - In a heavy pot or Dutch oven, heat the olive oil over medium heat. Add the chorizo slices and cook until lightly browned and fragrant, about 5 minutes. Remove and set aside.
02 - In the same oil, sauté the onion and green pepper until softened, about 6–8 minutes. Add the garlic and cook for 1 minute more.
03 - Stir in the grated tomato and paprika, cook for 3–4 minutes until reduced slightly.
04 - Return the chorizo to the pot, then add the potatoes, bay leaf, and enough water or stock to just cover. Bring to a boil.
05 - Reduce heat and simmer gently for 25–30 minutes, until potatoes are tender and stew has thickened slightly.
06 - Season to taste with salt and pepper. Discard bay leaf. Garnish with fresh parsley and serve hot with crusty bread.
