Pour 40 ml of oil into a pan and heat, Cut the red pepper, green pepper and onion into very small pieces and sauté.
Grate the tomatoes and add to the sofrito, cook over low heat.
Add the sliced garlic and chopped parsley leaves. Peel and add the medium chunked potatoes, sauté
Add the sweet paprika and sauté, pour in the white wine, raise the heat a little so that the alcohol evaporates.
Add the diced tuna to the stew and mix gently. Add 300 ml of water, two bay leaves, season and cook for 20 minutes or until potatoes are ready. Let stand a few minutes before eating.
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