Chorizo ​​stew

with paprika

For 4 servings

1 red pepper

1 green pepper

1 yellow pepper

2-3 cloves of garlic

4 onions

1 kg of potatoes

250 g chorizo

3 tbsp olive oil

1 saffron booklet

1 bay leaf

750 ml vegetable stock

salt

pepper

Preparation time: approx. 15 minutes
plus cooking time: approx. 35 minutes

Per serving approx. 580 kcal / 2428 kJ 20 g E, 31 g F, 45 g KH

1  Halve and core the peppers. Remove the white partitions, wash the peppers and cut into strips. Peel the garlic and chop very finely. Peel the onions and divide them into wedges. Peel and wash the potatoes and cut into bite-sized cubes. Peel the skin off the chorizo ​​and cut the sausage into slices.

2  Heat the olive oil in a saucepan over medium heat. Add the paprika strips, stir-fry for 5 minutes and remove from the pot. Add the onions and chorizo ​​to the saucepan and cook for 3 minutes, then add the garlic and fry for 1–2 minutes. Add the potatoes, saffron and bay leaves and deglaze with the stock.

3  Bring the whole thing to the boil and simmer covered over a medium heat for about 20 minutes. Add the peppers again and simmer for another 5 minutes. Season the stew with salt and pepper.