Steps

1. Heat the Olive Oil in a large pan over medium heat and add the garlic, onion and red pepper. Fry until golden, about 15minutes.
2. Add the chopped tomatoes, chorizo, pimentón, potato chinks and cook for a further 5 minutes. 
3. Add the vinegar, thyme leaves (if using) and 1.5 litres of water or chicken stock for more intense flavour. Season and bring to the boil. Simmer for about 25minutes until the potatoes are cooked. Serve immediately with some good bread.

Steps

1. Trim the pork fillet of any excess fat and then cut into 2cm cubes. Place the meat in a large mixing bowl and add the pimentón, cumin, some black pepper, oregano, thyme and garlic. Mix well, drizzle over the olive oil and leave to marinate for at least an hour, but anything up to 2 days is fine.
2. Meanwhile, make the mojo picón. Start by frying the bread in a little olive oil, drain on kitchen paper and tear into pieces. Using a pestle and mortar, mash together the garlic, cayenne chillies, cumin seeds, pimentón, fried bread, vinegar and salt until you have a smooth paste. You could also use a food processor for this bit. Start adding the olive oil in a thin drizzle while you are still mixing.
3. When you are ready to cook the pinchos, thread the meat on to skewers (if you are using wooden skewers it’s a good idea to soak them in water for 30 minutes to stop them burning). Pinchos morunos can be cooked over charcoal (the best way, in my opinion), under a hot grill or in a griddle pan over a very high heat. Cook for about 2 minutes on each side – you want them to be cooked through but still juicy on the inside. Season with salt and pepper and serve with the mojo picón.