PORK AND POTATOES STEWED WITH SMOKED PAPRIKA

1/2 bottle Spanish red wine
1/2 lb pork per serving - any cut will do from steaks to loin
6 cloves garlic, crushed
2 cloves garlic, minced
2 laurel (bay) leaves
2 tbsp smoked pimenton (paprika)
1/2 cup Spanish olive oil
1 potato per serving - cut into chunks
1 jar garbanzo (chickpeas) beans (cooked)
1 onion, chopped
1 tbsp cumin - preferably seeds you have just crushed in your mortar

Marinate pork in enough red wine to cover, seasoned with several cloves of garlic, a couple of bay leaves and a healthy amount of paprika for at least a day or recommended a week.

Drain the pork, reserving the marinade and cut it into cubes. Heat olive oil in a cazuela, add pork cubes and brown. Add chopped onion and the minced garlic and saute until cooked.

Stir in the cumin and another tablespoon or two of paprika and cook for a minute then add the reserved marinade and the potatoes and/or cooked garbanzo beans.

Cook until potatoes are soft. I usually do this in a hot (450º) convection oven leaving it in for 20-30 minutes.

Source: Spanish Table; Seattle, Washington