Choricero pepper for a "Marmitako"

Potato stews crop up time and again in the Spanish cookbook. "Marmitako," tuna stew, is typical of the Basque Country and is enjoyed both in winter and summer—when the fish is in season.

The choricero pepper is a variety of shiny red pepper, which is usually air dried in strips, and is very common in Basque cuisine. This ingredient gives the fish stew its unique flavor.