Turkey stew with leeks and olives

1. Clean the onion, garlic and pepper. Cut all into small cubes and cook them in half the amount of oil with salt to taste, over low heat for 7-8 minutes.

2. Add the turkey meat and saute until it changes in color and you can no longer see a bit of raw meat.

3. Add the paprika, bay leaf, thyme, wine, chilli flakes and enough water to cover the meat. Cook on a low heat somewhere around 30 minutes, covered.

4. Meanwhile, put the rest of the oil and the well-washed and cut leeks into 1 inch (2.5-3 cm) thick rounds in a hot pan. Cook on both sides until you get a brown color.

5. Add salt, 5-6 tbsp. of water, and 5-6 tbsp. of water from the pot where meat is cooking. Cover and simmer for about 10 minutes.

6. Add the meat with all the juice in which it was cooked, the olives, the tomato paste and cook for about 6-8 minutes on medium heat or until a sauce is formed, like a classic stew.

7. Serve alongside simple rice with butter or mashed potatoes, and a glass of wine should not be neglected. So from here.. you bon appetit!

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