← Nouns Cooking · Spanish

Ingredients

• 4 tbsp extra virgin olive oil
• 1 Onion, finely chopped
• 1 green pepper, diced
• 1 red pepper, diced
• 3 cloves Garlic, finely chopped
• 1 tsp sweet smoked paprika (or 1 tbsp choricero pepper paste)
• 2 ripe tomatoes, grated, skins discarded
• 100 ml dry white wine
• 800 g waxy potatoes, peeled
• 1 l fish stock
• 600 g fresh tuna or bonito, cut into 3 cm cubes
• salt and black pepper
• 1 handful Parsley, chopped

Method

1. Heat the oil in a large pot over medium heat and cook the onion and both peppers for 10 min, until soft. Add the garlic for 1 minute, then stir in the paprika and the grated tomato and cook for 5 min until thick.
2. Pour in the wine and let it bubble for 2 min. Meanwhile, cut the potatoes into rough chunks by pushing the knife in and snapping each piece off; the ragged edges release starch and thicken the broth.
3. Add the potatoes and stock, season and bring to the boil. Lower the heat and simmer, partly covered, for 20 min until the potatoes are just tender.
4. Season the tuna with salt, stir it into the pot and simmer for 2 min. Turn off the heat, cover and leave for 5 min; the tuna finishes cooking gently and stays juicy and pink in the middle.
5. Scatter with parsley and serve in bowls with crusty bread.

Tips

• Do not boil the tuna for long or it goes dry and stringy; it should just turn opaque.
• Salmon makes a good stand-in if you cannot find fresh tuna.

Sources

Written in our own words after cross-checking these recipes:

Spain on a Fork delicious. magazine Fascinating Spain