○ 1.2 kgs of potatoes to cook
○ 600 gr of black pudding meat or another to cook
○ 150 gr of frozen peas
○ 1 Onion
○ 2 Cloves of garlic
○ 2 Carrots
○ 1/2 Bell pepper
○ 1 Glass of white wine
○ 1.5 of double meat broth stock cube
○ 2 Tablespoons of Fried tomato Sauce
○ Sweet paprika to taste
○ 1 Bay leaf
○ Extra olive oil
➢ Clean the meat well, dry it with kitchen paper, chop it and season it.
➢ Heat oil in a casserole dish (it´s better if it is made of clay) and brown the pieces of meat. When they have taken colour, remove from the pan and reserve.
➢ Finely chop the onion, cut the carrot in cubes and cut the pepper in strips. In the same oil where the meat was browned, make a sauce with the onion, carrot, pepper and bay leaf.
➢ While it cooks, peel the garlic cloves and crush them, together with the parsley, in a mortar.
➢ When the vegetables are ready, add the fried tomato, the meat, the paprika and the garlic and parsley mash. Stir well, carefully, so that the paprika does not burn, and gradually add the wine. Let the alcohol evaporate, add the meat stock cube and cover with water. Let it cook until the meat begins to become tender, about 40 minutes.
➢ Add the potato (which should be peeled and cut), and the peas, and continue cooking until the potato is cooked - about 15 more minutes. If necessary, while cooking, you can add water so that the stew is covered in sauce. Check the seasoning and serve the stew immediately while hot.