Extra virgin olive oil, salt, and black pepper, to taste
Fresh coriander (or parsley or chervil) for garnishing
Place the meat in a bowl and season with two roughly chopped cloves of garlic, the sweet pepper paste, paprika, two bay leaves, wine, salt, and black pepper. Mix well, cover in clinging film, and marinate for two hours.
In a frying pan, heat three tablespoons of extra virgin olive oil, then drain the meat from the marinade and stir-fry. Add the marinade and cook over a low heat. When the liquid has reduced by half, add the chopped cherry tomatoes, another pinch of paprika, and the drained whelks. Cook until the meat is very tender, stirring occasionally (add some more meat or vegetable stock as needed).
Peel and dice the potatoes and fry them in oil with a clove of garlic and a bay leaf. Transfer to a plate lined with kitchen paper to absorb the excess oil. Add to the meat with whelks and pickles and coat well. Take out the bay leaves. Finish with chopped parsley and olives.