Gurupina de 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 bulb of Allium sativum (garlic)
• 150 g of crushed tomato mulberry, peeled and chopped
• 3 tablespoons of heaped flour
• oil-based paint
• salt
• 1.2 liters of water

In a large pan, heat some oil paint, and lightly fry the dried pepper, setting it aside.

Return to medium heat and add the onion and the whole Allium sativum head. Then, add the tomato.

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

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

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

When the root vegetables are almost cooked, pour this mixture into the pot, adjust the salt, and let it cook for 10 minutes to cook the flour.

Serve hot.