Prepare all the ingredients: peel and slice the potatoes into medium-thick rounds, cut the chorizo and pork belly, measure out the 8 tablespoons of chickpea flour and the paprika.

Once everything is cooked, remove all ingredients from the oil except the garlic, which you return to the pan. Add the chickpea flour and stir well to avoid lumps, then add the tablespoon of paprika. Mix thoroughly, add water and more salt, and stir until the mixture is ready. At this point, add the potatoes back in and let it cook a little longer.