Spanish Potato and Chorizo Stew

Steps

1. In a terracotta pot over low heat, drizzle with olive oil and thinly slice the garlic cloves.
2. Add the sliced onions and stir. Add the chopped peppers and continue to cook for 10 minutes until soft.
3. Roughly chop the semi-cured chorizo into one centimeter slices and add it to the pot.
4. Dice the tomatoes (or grate/peel them) and add them to the mixture.
5. Add the dry chili and bay leaves, stirring everything together for five minutes.
6. Stir in the sweet pimentón. Immediately add a generous teaspoon of liquid and the diced tomatoes to prevent it from burning.
7. Chop the potatoes by cracking them to release starch; stir well.
8. Add fresh thyme leaves, vinegar (red wine or sherry), approximately 2 liters of water, and a good pinch of salt.
9. Bring the mixture back to a boil, then reduce heat and let it simmer slowly for about 30 minutes until the potatoes are thoroughly cooked and starting to break down into the stew.