1. In a large saucepan, heat the olive oil. Gently fry the onion and garlic. When half softened, add the red pepper and cook for 2 minutes, then add the padron pepper, the chili and tomato sauce.
2. Cook out the tomato so that it is almost like a paste. Add the choriceros paste and the wine. Cook off the alcohol for a few seconds and then add the potato chunks and season with salt and pepper. Pour in 200ml/7fl oz of fish stock and add a bay leaf and cook for around 20 minutes.
3. Meanwhile in a separate pan, heat until very hot, add 75ml/2½fl oz of olive oil and quickly flash fry the bonito (or tuna) to caramelize it on the outside but keep it raw in the middle.
4. Once the potatoes are cooked, add the fish to the stew, gently mix it in and take the pan off the heat. Put the lid on and leave it to stand for 10 minutes. Give it a gentle shake. Mix the chopped parsley into the stew, drizzle with olive oil and serve.
5.Season with salt and pepper and serve.