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Start warming up the chorizo slices over low heat, covered, for around 5 to 10 minutes to render their fat
Remove the chorizo and use its oil to stir-fry the veggies and build up a nice sofrito
Start with the garlic, and a couple of minutes later add the onion
Let the onion lose some moisture for 5 minutes before adding the paprikas and a generous pinch of salt
Stir-fry for another 10 minutes until the moisture from the veggies is almost gone
Add the choricero paste and break the potatoes directly with your hands into the pot
Add the chorizo and the herbs, cover with water, and simmer over high heat for around 30–40 minutes
The lively simmer will partially break the potatoes apart, and the starch will thicken and merge the fat of the chorizo with the flavorful stock
Garnish with parsley and serve