Sausages with Sweet Pepper and Onion Stew and Fried Croutons

1. Prepare Garlic-Vinegar Mixture

Mince four of the garlic cloves and set them aside. Take the remaining garlic clove, mince it, and mix it with one tablespoon of sherry vinegar. Set aside for later use.

2. Brown the Chorizo

In a large skillet or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the chorizo and brown for about seven minutes until cooked through. Transfer the chorizo to a plate, reserving the drippings in the pan.

3. Fry the Croutons

In the same pan, add more olive oil if needed and fry the baguette slices for about two minutes on each side until golden and crisp. Sprinkle with kosher salt and set aside.

4. Cook Onions and Peppers

Add the sweet and smoked paprika to the pan, followed by the sliced red and Spanish onions, and the four minced garlic cloves. Sauté for about three minutes. Then add the sliced bell peppers and cook for another seven minutes.

5. Simmer the Stew

Add the cherry tomatoes, chicken broth, black pepper, bay leaf, and the browned chorizo with drippings to the pan. Cover and simmer gently for 25 minutes.

6. Thicken the Stew

Remove the lid, add the remaining two tablespoons of sherry vinegar, and simmer uncovered for another five to ten minutes to thicken the stew.

7. Finish and Serve

Stir in the garlic-vinegar mixture and chopped cilantro or parsley, and remove the bay leaf. Serve hot, topped with the fried croutons.