Prepare your ingredients: peel the garlic, cut the pork belly into large cubes, and slice the chorizo. Place the flour in a bowl or pot, and the paprika in a separate bowl so everything is ready to cook.

Heat extra virgin olive oil in a skillet. Sauté the garlic until golden but not burnt. Do the same with the pork belly and chorizo, browning them well.

Set the browned garlic, pork belly, and chorizo aside in a pot.

In the same oil, add the paprika carefully so it doesn't burn. Add the almorta flour and cook over low heat (it's very important not to burn it, as it will turn bitter). Gradually add water while stirring with a whisk or spatula.

Once the flour is cooked and has reached the right consistency, I like to add a dried chili pepper for a bit of heat (optional). Adjust salt to taste, then add the pork belly and chorizo back in.

Let everything simmer for five minutes, stirring occasionally. Serve hot, either straight from the skillet or however you prefer.