Braised Potarros

Ingredients

• 1 kg Potarros
• 2 cloves Garlic
• 2 Red onions
• 0.5 Green bell pepper
• 1 dessert spoon Paprika
• 1 Grated tomato
• 3 Medium potatoes
• 100 ml White wine
• 1 Bay leaf
• Water (Enough to cover the potatoes)
• Olive oil (A little, for sautéing)
• Salt (A pinch for the sofrito and more to adjust at the end, to taste)

Steps

1. 1

   Chop the garlic, slice the red onion and green bell pepper, and prepare the grated tomato and potatoes. The source text does not specify how the vegetables or potatoes should be cut.

2. 2

   Heat a little olive oil in a casserole or Dutch oven. Add the garlic, red onion, and green bell pepper along with a pinch of salt. Cook slowly until the onion is translucent.

3. 3

   Add the potarros to the casserole and cook for 5 minutes.

4. 4

   Add the paprika and white wine. Cook until the alcohol has evaporated; no specific time is indicated.

5. 5

   Stir in the grated tomato.

6. 6

   Add the potatoes and bay leaf. Pour in enough water to cover them.

7. 7

   Simmer over medium heat until the potatoes are tender; the source text does not specify the cooking time.

8. 8

   Taste and adjust the salt before serving.

Notes

The author describes the stew as quick, but does not provide times for the sofrito, evaporating the wine, or the final cooking. The amounts of water, oil, and salt are unspecified.

Nutrition per serving

• stew
• main course
• Spanish cuisine
• seafood
• with potatoes
• braised dish