Spanish Style Tuna Stew with Potatoes, Peppers and Tomatoes

Ingredients:

- 6 oz Blue Harbor Albacore Tuna in Water with a touch of sea salt (2 pouches)
- 1 Spanish or Vidalia Onion chopped
- 4 cloves Garlic minced
- 2 Bell Peppers (different colors), chopped
- 3 Potatoes medium, broken into chunks
- 2 Tomatoes large, shredded
- 1/2 cup White Wine
- 2 cups Vegetable Stock
- 3 tbsp Olive Oil Extra virgin
- 1/4 teaspoon Spanish Smoked Paprika
- 1 teaspoon Sweet Spanish Smoked Paprika (you can substitute with regular smoked paprika)
- 1 tbsp Fresh Parsley chopped
- Salt and pepper to taste

Preparation:

- In a Dutch oven or other heavy pan heat up 2 tablespoon olive oil and add onions; cook for 3 to 4 minutes until translucent;
- Add garlic and cook for another minute;
- Add peppers and cook for about 5 minutes until they began to soften;
- Add white wine and cook for 2-3 minutes until reduced by half;
- Add hot and sweet smoked paprika and mix everything well;
- Using a handheld shredder, grate both tomatoes and add to your pot;
- Add broken potatoes*;
- Add vegetable stock. Cover and cook for about 20 minutes, until potatoes are cooked through;
- Season with salt and pepper and check if more paprika is needed;
- Stir in tuna, sprinkle with parsley, drizzle with remaining tablespoon of olive oil and serve with crusty bread.

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