1. In a pot combine garlic, bay leaf vinegar onions and water, and bring to a boil, then lower to a simmer.
2. Make sure to cut all the ingredients into very small pieces, if you prefer you can use a food processor or you can hand chop them.
3. In a bowl combine all the ingredients in no particular order. But if an order was to be established, always start with raw ingredients first as this lessens the chance of contaminating other food with the raw meat. And then finishing with the seasonings of paprika and salt, and finally adding the egg last.
4. After the forcemeat has been properly incorporated, you have the decision to either leave it as is (a more chunky meaty embutido), or running the whole mix thru a food processor to attain a more finer almost sausage like consistency.
5. Wrap the embutido in cheesecloth or aluminum foil in the shape of a small log. Making sure to make it as airtight as possible.
6. Lower the embutido into the poaching liquid and leave it in for 45 minutes in the simmering liquid, covered.
7. Remove from liquid and slice the embutido into half an inch circles.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.