Ingredients

• 2 medium potatoes
• 1 big courgette
• 2 carrots
• 1/2 broccoli
• 1 red pepper
• 1 green pepper
• 100 g. of green beans
• 100 g. of champignon mushroom
• 1/2 bunch of tender garlic
• 1/2 bunch of green asparagus
• 50 g. of fresh chives
• 10 cherry tomatoes of different colours
• 2 cloves of garlic
• 100 g. of bacon
• Olive oil
• Salt
• Bittersweet or Sweet Smoked Paprika Powder Premium La Chinata

Elaboration

The first thing we must do is peel and dip in boiling water the entire fresh chives for about 10 minutes. We drain them and reserve.

We peel the carrots and the tender garlics, cut them into thin sticks along with the green beans.

We wash the peppers and cut them into dices, we mince the broccoli and cut the asparagus into little pieces, reserving the entire tips.

On the one hand, in a wok, with a stream of virgin olive oil, we sauté these ingredients along with the chives that we have dipped in boiling water the night before. We sauté everything to the tooth.

On the other hand, we cut the courgette in half lengthwise, and at the same time, in slices. We wash the cherry tomatoes and the champignon mushrooms and cut them into quarters. We add everything to the wok and mix it with the rest of the ingredients.

When everything is at its point of cooking, we move the content away to a plate.

In the same wok we add another stream of virgin olive oil and we sauté the bacon cut into thin layers. We let it cook until well browned, add the Bittersweet Smoked Paprika Powder Premium La Chinata, and then we place back quickly all of the vegetables in the wok and sauté to mix all of the ingredients.

We add salt if it is neccesary and serve with a little bit of olive oil above.