Spanish potato stew with pork ribs

Ingredients for 4 portions

• 1Yellow onion, finely chopped
• 1Italian green pepper, finely chopped
• 1Bell pepper, red, finely chopped
• 2 clovesGarlic, finely chopped
• 2Tomatoes, grated
• 700 gPork ribs, cut into pieces
• to tasteSalt
• 3 tbspOlive oil
• 1 tspPaprika, sweet
• 100 mlWhite wine
• 1Bay leaf
• ≈ 1 lWater
• 1 kgPotato

Method

1. Finely chop the onion, peppers and garlic. Halve the tomatoes and grate them on a box grater, discarding the skins.
2. Season the ribs with salt. Heat the oil in a large casserole and brown the ribs over a high heat for 8–10 minutes, until well coloured. Set them aside on a plate.
3. In the same pan, gently fry the onion and peppers over a low heat for 7 minutes, until soft. Add the garlic and fry for another minute.
4. Add the tomato and cook for 4 minutes. Take the pan off the heat and stir in the paprika.
5. Return the ribs to the pan, pour in the wine and let it bubble for 2 minutes. Add the bay leaf and water and bring to the boil.
6. Cover and simmer for 20 minutes.
7. Meanwhile, peel the potatoes and break them into chunks: push the knife in a little way and twist so the pieces snap off.
8. Add the potatoes, topping up with a little water if needed so they are just covered, and season with salt. Simmer uncovered for about 25 minutes, until the potatoes and ribs are tender.
9. Leave to rest for 5 minutes before serving.

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