Preparation time: 20 min + 20 min (soaking) - Cooking time: 1 h
People 6
Ingredients
1k nice
Extra virgin olive oil
2 chorizo peppers
1 cebolla
2 cloves of garlic
2 tomates
2 green peppers
600 g potatoes
Water
Sal Island
Crafting
Remove the skin and bones from the tuna and cut into cubes. Put these in a saucepan, brown over high heat and cover with water. Bring to a boil and cook over high heat for 15 min. Degrease and strain.
Soak the open, seeded chorizo peppers in warm water for 20 minutes. Remove the pulp and reserve.
Peel and chop the onions, garlic, green peppers and tomatoes without skin or seeds. Sauté the onions, garlic and peppers in a little oil. Add the tomatoes and cook until the water they release evaporates.
Peel the potatoes and click with the knife. Add to the casserole and sauté over low heat. Add the pulp of the chorizo peppers and cover with the broth from the bones.
Season and cook until the potatoes are tender. Add the cut bonito and cook for a few more minutes, moving the casserole to bind the sauce.
Let it rest and serve hot.
See all recipes with origin: the Basque Country
