1) Seal the sausages in a large sauce pan with the heated olive oil. Remove from the pan. Let them cool down for 10 mins and cut each in 3 pieces.
2) Cut the peppers in small pieces and shallow fry them in the same pan where you sealed the sausages for 3-4 mins on medium heat.
3) Peel and cut the potatoes in pieces (about the same size as the sausages pieces) and add them to the pan with the pepper, cook for an extra 4 mins, mixing gently with a wooden spoon.
4) Now add in the paprika and cook for a little less than a minute (30-40 secs.). Add in the sausages.
5) Top everything up with boiling water, where the stock cube should be dissolved, and add in the cumin.
6) Bring to the boil, lower the heat and slow cook for 30-40 mins, depending the kind of potatoes used. Stir gently now and again.
– You can use pork ribs for this dish instead of sausages if you prefer (the meatier the ribs the better!). You will need about 1 kg of ribs, cut in halves.
– Like in all of my recipes, if you see more olive oil is required, go ahead and put in some more. Different cookers, differents pans, differents foods…they may all require different amounts of olive oil. The amounts I´ve written are a guide, but you can always use your instints to judge.
– If you find the casserole stock is too thing for your like, try to put 2 tspoons of plain flour in a half a glass of cold water, dissolve it well and add it to the casserole in the middle of the cooking process. It will help thicken it up.
– Potato dishes can be frozen just fine.
– Always adjust the salt to your taste once the dish is cooked.
– If you fancy having a starter too, use less sausages, or ribs, for this dish (for example: 1 or 2 per person, in the sausages case) making it a lighter main course.
– Once again, and as another typical Spanish dish, it goes perfect with bread and red wine, although white wine does not go bad either!