1/4 cup (2 fl. oz./60 ml) olive oil, or as needed
4 large new potatoes (about 2 lb. (1 kg) total weight, peeled and cut into 1 1/2-inch (4 cm) chunks)
8 oz. (250 g) semi-cured Chorizo sausage
1 yellow onion, chopped
1 red bell or Piquillo pepper, seeded and chopped
2 to 4 garlic cloves, minced
2 tsp. Pimentón Dulce (sweet Spanish smoked pepper)
1 small fresh red chili, seeded and minced
fine sea salt and freshly ground pepper
2 tbsp. chopped fresh flat-leaf parsley

In a large fry pan over medium heat, warm the olive oil. Add the potatoes and sauté, stirring often, until pale gold, 10 to 15 minutes. Using a slotted spoon, transfer to a bowl. Add the Chorizo to the pan and fry, turning as needed, until crisp and golden, about 4 minutes, adding more oil if needed. Using tongs, transfer the Chorizo to a cutting board.

When cool enough to handle, cut into 1/2-inch (12-mm) pieces. Add the onion to the pan and sauté over medium heat, stirring occasionally, until golden, about 15 minutes. Add the bell pepper, garlic, Pimentón and chili and sauté until the onion has absorbed all the spices, about 5 minutes longer.

Return the potatoes and Chorizo to the pan and pour in 1 cup (250 ml) water. Bring to a simmer, reduce the heat to low, cover tightly and simmer until the potatoes are tender, about 15 minutes. Season with salt and pepper. Transfer to a serving dish, sprinkle with the parsley and serve.

Serves 4 to 6.

Submitted by: Miggy Loves Food