Peel and chop the onions, then sauté them in olive oil in a stockpot.
Add the peeled and sliced potatoes, chorizo, and sliced bell peppers.
Season with salt, pepper, cayenne pepper, and paprika.
Pour in water to cover and let stew for 10-15 minutes.
Fill Le Parfait Super jars up to 2 centimeters below the rim, close the jars, and heat treat for 60 minutes at 100°C.
