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This dish is ideal for winter, we serve it warm, and it is the perfect lunch for midday or even dinner. Our monsieur cousine will be our great ally to make it easier and less dirty our kitchen


700 g of sliced potatoes
350 gr of bonito or tuna in pieces
40 gr of AOVE
100 g green pepper
130 g of onions
1 garlic clove
1 teaspoon of chorizo pepper meat for dessert
1/2 tsp. paprika dessert
80 g of crushed or fried tomatoes
450 g water or fish stock

Step-by-step processing

  1. Add the pepper, onion and garlic to the glass and chop 5S V5
  2. Lower the remains stuck to the walls and pour the AOVE and put REHOGAR 7M V1 120º without plug
  3. Add the tomato and the chorizo pepper and continue in the REHOGAR 5M V1 120º mode without the cap
  4. We add the paprika and put 7S V4 without the cap
  5. We poured some water (of which we have noted) and crushed 15S V8
  6. We lower what is stuck to the walls and add a pinch of salt and the potatoes and put them in the REHOGAR 3M 120º V1 without the stopper
  7. Add the water and press the STOVE key 14M V1 100º and return to STOVE 3M V1 100º.
  8. We throw the tuna and put to REHOGAR 3M V1 100º
  9. We let 10M rest and we can start enjoying this wonderful dish

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