You’ll notice there’s more oil in the skillet now (that’s why you start with just a little oil). Add the garlic and cook over medium-low heat until fragrant.

Next, add the four tablespoons of chickpea flour, stirring slowly so it absorbs the oil and cooks through (so it doesn’t taste raw).

After a couple of minutes, add the paprika and mix for about 30 seconds—just enough so it doesn’t turn bitter.

At first, the mixture will be liquid, but as the water evaporates, it will become creamier. Keep stirring over medium-low heat.

When it reaches your desired consistency and starts to bubble, add salt to taste.

At this point, you have two options: cut up the bacon and chorizo and mix some pieces into the dish, or serve it as is and let everyone add the meat to their own plate. I prefer to serve it this way and let people help themselves to the meat. Enjoy!

Fun fact: Traditionally, in the fields, the skillet was placed in the center and everyone dipped bread into their own section. When someone needed to stop and drink, they’d toss a piece of bread in and say 'SOPÓN'—no one could eat until everyone had finished drinking. If someone tried to eat while the sopón was in, they’d get a tap with the stirring spoon!