Plenty good, flavoursome olive oil
1 white onion finely chopped
2 sticks celery finely chopped
4 fat cloves of garlic very finely chopped
1 aubergine diced
4-6 fresh plum tomatoes (4 if they are large, 6 if they are small
1/2 red + 1/2 green pepper finely chopped
2 tbsp green peppercorns very finely chopped
1 tbsp veg stock powder or Klaarsuppe powder
2 tbsp sweet paprika
Salt to taste
2oz pancetta or good bacon, finely diced
Assorted gluten free salchichas (spanish sausages) & chorizo, diced
About 4 coffee mugs of cooked white rice
Using a large saute pan, fry the onion and celery in plenty oil until they are beginning to soften. Add the garlic, aubergine, tomatoes & peppers and cook slowly until you have a soft vegetable stew. Stir in the veg stock powder, the sweet paprika, salt and chopped green peppercorns and taste for seasoning. Adjust accordingly, simmer for a couple of minutes then decant into a bowl.
Clean the pan and return to the heat. Fry the pancetta or bacon until the fat starts to run out. Add the diced salchichas & chorizo and fry gently until cooked. Add the cooked rice and vergeatble stew, stir thoroughly and cook until the dish is heated through.
Serve and enjoy.