Tuna & Potato Marmitako

📝 Ingredients

• 1.2 kg waxy potatoes
• 4 tins of tuna in spring water (416 g drained)
• 1 tin of chopped tomatoes (400 g)
• 2 brown onions (about 100 g each)
• 2 green peppers (about 150 g each)
• 3 garlic cloves
• 2 tbsp olive oil
• 2 tsp sweet paprika
• 1 vegetable stock cube + 700 ml hot water
• 1 bay leaf + 10 g fresh parsley
• Salt, black pepper

🍴 Utensils

• Large casserole dish with lid
• Paring knife
• Chopping board
• Colander
• Fork
• Wooden spoon

📖 Steps

1. Peel the onions and chop them finely. Wash the peppers, remove the stalk and seeds, then cut them into 1 cm dice. Peel and chop the garlic. Peel the potatoes and rinse them, but don't cut them yet.
2. Heat the oil in the casserole dish over a medium heat. Fry the onions and peppers for 10 min, stirring often, until soft and lightly golden. Add the garlic and paprika and stir for 30 s, without letting the paprika burn, as it would turn bitter.
3. While the vegetables are frying, ‘break’ the potatoes: push the tip of the knife into a potato, lever it to snap off an irregular piece of about 4 cm, and repeat. These rough edges release starch, which naturally thickens the broth.
4. Add the potatoes to the casserole dish and coat them in the onion and pepper mixture for 2 min. Pour in the chopped tomatoes, then the stock cube dissolved in 700 ml hot water, and add the bay leaf: the liquid should just cover the potatoes.
5. Bring to the boil, then reduce to a low heat and simmer for 25 min with the lid ajar, stirring from time to time, until the potatoes are tender and the broth has thickened slightly. Taste and season with salt and pepper.
6. Meanwhile, drain the tuna in the colander and flake it roughly with a fork, keeping some nice big chunks. Wash, dry and finely chop the parsley.
7. Take the casserole dish off the heat and remove the bay leaf. Add the tuna, stir gently and cover for 3 min: the heat of the stew is enough to warm it through without drying it out. Sprinkle with parsley and serve in shallow bowls.