Part 3/6:
After achieving the perfect sauté, it's time to enhance the flavor profile. Add the colorau, smoked paprika, salt (or chicken bouillon), and black pepper. If you don’t have smoked paprika handy, feel free to skip it, but it does add an exceptional depth to the dish.
Now, introduce the star of the show—the gizzards. Stir these in, followed by the chopped cilantro and the tomato sauce. Mix everything together well, then add 500 ml of water just enough to cover the gizzards.
Pressure Cooking to Perfection
Seal the pressure cooker and set it to medium heat. When it begins to hiss, set a timer for 20 minutes. Be sure to allow the pressure to release naturally before opening the cooker to check your dish.