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Sprinkle the pork with salt and pepper on both sides and let sit for 5 minutes.
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Heat the cazuela, starting with a low heat. Increase the heat gradually to medium to medium high, adding the oil when it gets hot.
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First brown the chorizo, allowing some fat to render out and flavor the oil. When it is browned, remove the chorizo to rest in a bowl.
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Next brown the pork--in batches if necessary to prevent steaming. Remove the pork to rest in a bowl--you can add it to the chorizo if you wish.
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Add the onions with a pinch of salt and let cook for about 5 minutes. Then add the bell pepper, garlic and roasted pepper. Add another pinch of salt and let cook, stirring occasionally, until the onions are starting to brown.
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Deglaze the pan with 1/2 cup of white wine. Cook until all the liquid boils off.
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Add 1/2 teaspoon of paprika and let it roast in with the aromatics until fragrant, 30-60 seconds. Then add the tomatoes with a pinch of salt, the thyme and bay leaves. Bring to a boil and let the tomatoes cook until they are reduced and thickened, about 15 minutes.
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While the tomatoes are cooking, measure out 1/2 cup of warm water and mix in the pinch of saffron and 2 teaspoons of pimentón.
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When the tomatoes have reduced, add the paprika-saffron water, as well as another 3 1/2 cups of water and 1 cup white wine. Also add a pinch of salt. Mix everything in well, and then add the chorizo and pork back into the pan, with their accumulated juices.
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Bring to a boil. Add the noodles and stir them in to distribute evenly and make sure they are all (mostly) covered with liquid. Let boil on medium to high heat for 5 minutes. Stir again and reduce the heat to low (but not all the way low) to maintain a very gentle boil.
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After 5 minutes, stir in the peas. Let gently boil, uncovered, for another 15 minutes--do not stir again.
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The dish is done when the noodles are tender. The dish should be moist, even juicy, but it should not remind you of a stew. Turn off the heat and let the casserole rest another 5 to 10 minutes before serving.