Add a little oil to a pot, then sauté the finely chopped onion.

Crush the garlic cloves in a mortar, add a splash of white wine, slice the carrots into thin rounds, and add everything to the pot.

Add about 2 cups of water (about 480 ml) to the mixture, along with the choricero pepper paste, sweet paprika, and salt.

Let it simmer until the water reduces a bit, then add a pinch of flour at the end to thicken the sauce.