Catalonian Chorizo Stew with Mashed Potatoes

Bring water to a boil for the potatoes. Peel and chop the potatoes. Boil them in salted water until tender.

Peel and finely chop the onion and garlic. Peel, rinse, and slice the carrots into thin rounds. Rinse and dice the bell peppers. Cut the chorizo into pieces.

Heat oil in a pan. Add the chorizo and fry for 3–4 minutes, stirring occasionally.

Add the onions, carrots, and bell peppers to the pan. Continue frying for a few minutes.

Season with salt, pepper, paprika powder, dried herbs, and wine vinegar.

Pour in the crushed tomatoes, rinse the can with water, and add it as well. Bring to a boil and simmer for 8–10 minutes until the carrots are tender.

Drain the cooked potatoes well and mash them with a masher. Mix in the butter and add more salt if needed.

Serve the chorizo stew with mashed potatoes.