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Finely dice the onion, roughly chop the garlic, finely chop the green bell pepper, cut the potatoes (peeled) into small ½ inch (1.25 cm) thick pieces and slice the chorizo into ¼ inch (.625 cm) thick rounds
Heat a stock pot with a medium heat and add in a generous 2 tbsp of extra virgin olive oil
After 2 minutes, add in the onion, garlic and green bell pepper, mix with the olive oil, once the onion is translucent, about 3 minutes, add in the sliced chorizo and cook for another 2 minutes while mixing, then add in a generous ½ tsp sweet smoked Spanish paprika, quickly mix together, then add in the potatoes and season with sea salt & black pepper, gently mix together until well mixed, then add in enough cold water to just cover the ingredients (3 cups / 710 ml in my case), add in a bay leaf and rasie to a high heat
Once the water comes to a boil, place a lid on the stock pot and lower to a low-medium heat, cook until the potatoes are tender, about 20 to 25 minutes, then remove a couple of the potatoes, mash them with a fork, add into the stew and mix, remove from the heat
Transfer into shallows bowls and sprinkle with finely chopped fresh parsley, enjoy!