1 lb. raw tuna, cut into ½-inch cubes (I used mussels and small shrimps as a substitute)
Kosher salt
1 tbsp. extra-virgin olive oil
1 green red pepper, coarsely chopped
1 yellow onion, coarsely chopped
1 lb. yellow potatoes, peeled and coarsely chopped
1 garlic clove, finely chopped
1 tsp. pimentón (smoked paprika)**I added sambal olek to make it spicy
Coarsely chopped Italian parsley leaves, for garnish
OPTIONAL-fish bullion cube and sambal olek)
In a medium bowl, season the tuna (or seafood you want) lightly with salt and toss to coat. Set aside.
To a large pot set over medium heat, add the oil; when the oil is hot, add the bell pepper and onion and cook, stirring occasionally, until the onion is softened and translucent, 8–10 minutes.
Add the potatoes and garlic, season with salt, and continue cooking until vegetables are softened but not colored, 3–5 minutes.
Add the pimentón (and sambal) and 3 cups water (*I added fish flavored bullion) and bring to a simmer. Cook until the vegetables are tender, 13–15 minutes.
Turn off the heat, add the tuna, and immediately cover the pan. Set aside until the fish is just barely cooked through, 3–5 minutes.
