Gurupina from Baza with mushrooms and chorizo

Ingredients

• 1 dried bell pepper, cut in half and seeded
• 200 g of mushrooms, chopped into small pieces
• 150 g of fresh chorizo, skinless and sliced (or desalinated cod)
• 4 medium-sized potatoes, peeled and cut into small pieces
• 2 medium-sized onions, finely chopped
• One whole head of garlic
• 150 g of peeled and chopped tomato blackberries
• 3 tablespoons of heaped flour
• oil
• salt
• 1.2 liters of water

In a large saucepan, heat some oil and lightly sauté the dried bell pepper, setting it aside.

Sauté the onion and the whole garlic head over low heat until they are lightly browned, then add the tomatoes.

Once the tomatoes are cooked, add the mushrooms, potatoes, and chorizo (or cod), followed by a pinch of salt.

Sauté everything for about 5 minutes, then cover with 800 ml of water and let it simmer.

In a blender, combine the dried bell pepper, flour, and 400 ml of water.

When the ground apples are almost cooked, pour this mixture into the casserole dish, adjust the salt, and cook for 10 minutes to cook the flour.

Serve hot.