2 Spanish chorizo, or cantimpalo cut into slices about 1 cm thick
1 red bell pepper
1/2 onions
2 teaspoons vegetable oil, for frying
4 cloves garlic
2 tablespoons bell pepper, powdered
salt, to taste
water, as needed
pepper, to taste
Preparation
10 mins
10 mins
Low
We put oil in a pot and sauté the sliced garlic. When they are golden, we add the chopped onion and the red pepper, and when the onion is softened, we add the chorizo cut into approximately 1 cm slices.
The potatoes are washed and peeled into cubes.
We add the potatoes, cover everything with water, add the paprika, and season with salt and pepper. We let everything cook until the potatoes are done (you can tell by poking them; they should be soft).
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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