Chorizo and tomato stew, with potatoes

Raw chorizo. I cut it in half and then peeled the skin off and then cut it into chunks.

Raw onion, chopped.

I cooked the chorizo in the pan for long enough to melt off enough fat to fry the onions. The metal grille is a splash protector.

The wine. Spanish wine goes well with Spanish food..

Raw potatoes, from the garden.

Potatoes cooking in a large pan of water. Started with cold water, not boiled in the kettle first.

Tomatoes from the garden. I soak them in boiling water to make them easier to peel.

Blurred but shows how easy it is. They'd been soaking for a while. The water was no longer boiling but the jug and dish were on a warming plate.

Skinned tomatoes in the casserole dish. One they were bubbling, I added the chorizo and onion, and spices and let that simmer a bit. Then I put the cooked potatoes on top, added some small courgettes and their flowers, and put it in the oven for half an hour or an hour.

Chilli, of which I put in only a small amount. Paprika, of which I put in quite a lot because I have bought a few too many cans over the years.

Finished and on a plate