Step 1

Heat the olive oil in a Dutch oven or a medium to large-sized pot over medium-low heat.

Step 2

Add the chopped onion and cook until they soften.

Step 3

Add minced garlic and chorizo; cook for about 2 minutes, stirring often.(Note: By this time, you’ll see the colors and the flavors from the chorizo coming out.)

Step 4

Add the bell pepper and potatoes.

Step 5

Mix and cook for 3 to 4 minutes.

Step 6

Pour the stock, but just enough to cover the chorizo and potatoes.

Step 7

Season with salt and smoked paprika, then stir to mix everything.

Step 8

Cover the pot with a lid and simmer for 30 to 35 minutes or when the potatoes become tender.

Step 9

Transfer your Spanish chorizo and potatoes to serving plates and serve with some parsley as a garnish, if desired.