How to cook
Once the meat is browned, add the garlic, mix in the paprika and then add a little wine. Allow to simmer, semi-covered. Then add the tomato paste diluted in a cup of warm water, the peas and all the spices without the salt. If necessary, add more water, enough to cover the ingredients in the pot.
Allow the dish to simmer until the full readiness of the meat. Finally, season with salt. Serve the pork with peas and wine with mashed potatoes and a sprig of parsley.