Chard with potatoes and paprika.

Elaboration:

1. Clean the chard by separating the leaves from the stalks. Wash both parts with plenty of water and cut into medium-sized pieces.
2. Peel the potatoes and cut them into irregular pieces, "chipping" them so that they release more starch during cooking.
3. In a large pan, heat the olive oil over medium heat. Sauté the finely chopped onion and the sliced garlic cloves until golden brown.
4. Add the chard stalks and cook for 5 minutes. Then add the leaves, stirring well so that they soak up the sofrito.
5. Add the potatoes to the pan along with the bay leaf and cover with hot water. Bring to the boil, reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.
6. When there are 5 minutes left before the end of cooking time, add the sweet paprika and, if you wish, the spicy paprika. Stir well to distribute the flavour.
7. Adjust salt to taste and serve hot.

Suggested presentation:

• Accompany this dish with a slice of rustic bread to enjoy the full flavour of the broth.
• You can sprinkle a little paprika on top before serving to enhance the aroma and colour.
• If you want an extra touch, serve with a chopped boiled egg or some strips of serrano ham.

Additional advice:

• If you prefer, you can use frozen chard to save time. Just defrost them beforehand.
• This dish is also delicious if prepared the day before, as the flavours integrate better.
• For a lighter version, reduce the amount of olive oil by half.