Clean and slice the peppers and halve the olives.

Peel and slice the onion, garlic and chorizo.

Heat olive oil in a pan and brown the pork pieces over high heat, then set aside. Add the chorizo, onion and garlic to the same pan and cook until the onion turns translucent.

Then add the pork back to the pan and also add the paprika, pickled cucumber, olives, pearl onions and thyme.

Pour coffee cream, about 100 ml of water and chicken broth into the pan and let the mixture boil for about 10 minutes on low heat. Season the mixture with salt and pepper if necessary.

If desired, spread the ciabatta with butter and roast in a dry pan until crispy. Serve the pork stew with toasted ciabatta. Bon Appetit!