Chop the onion and garlic finely, cut the washed bell pepper into cubes, without the seeds, and peel, gin and chop the tomato. Wash and peel the potatoes, and soak them whole in cold water.
Heat a bottom of oil in a pot or casserole and sauté the onion with a little salt over low heat until it begins to caramelize. Add the pepper, garlic, tomato, chilli and chorizo pepper pulp. Sauté everything for a few minutes. Crack the potatoes into medium pieces and add them with the paprika and a little salt. Stir and water with the wine.
When the alcohol evaporates, cover with broth or water. Bring to a boil, lower the heat, cover and cook for at least 30 minutes. We will adjust the time depending on how we like the point of the potatoes and the level of broth. If we want it thicker, we can mash a potato or let it cook uncovered with a little more zest.
Cut the tuna without bones or skin into cubes of a couple of centimeters and add it to the pot at the end of cooking. Cover and leave on low heat, or directly off, for a few minutes, just enough for the tuna to cook. It is important not to overcook it, especially if we are going to reheat the stew later. Serve with fresh parsley.
How to make garnish hasselback potatoes
With what to accompany the tuna marmitako
It is essential to have good bread on the table to taste this Tuna Marmitako. If the portions are generous, you will not need anything else to be more than satisfied, at most a light salad or seasonal dessert fruit.
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