Instructions:

1. Pour a generous amount of olive oil into a large pot to cover the bottom.
2. Layer the sliced potatoes first, then add the sliced onion and red pepper strips. Top with the tomato slices.
3. Pour in enough white wine to generously cover the ingredients, and add 1–2 cups of water.
4. Season with salt and both types of paprika. Bring to a boil over high heat.
5. Reduce to medium-low heat and simmer until the potatoes are fully cooked and the liquid has reduced significantly.
6. About 3–4 minutes before serving, gently add the Albo Sardines to warm them and infuse the stew with flavor.

Serve hot and enjoy a taste of the Spanish coast!