Cut the potatoes into chunks, there is no need to peel them.

Bring a pan of water to the boil and then add in the tablespoon of salt.

Add the potato chunks and bring the water back to a simmer. Simmer the potatoes for 10 minutes until just cooked through. Then drain well and set them aside to dry out a little. (see note 4)

Peel and chop the onion and garlic.

Place a large ovenproof skillet/frying pan over medium heat and pour in the oil.

Add the chopped onion and cook until it is starting to soften (3-4 minutes)

Add the chorizo sausage and use a spatula to break it up in the pan. Let it cook over medium heat until the sausage is cooked and starting to crisp in places.

Add in the paprika and stir together.

Use a slotted spoon to remove the chorizo and onions from the pan, leaving the oil behind.

Add the drained potatoes to the pan and stir well to coat them in the oil. Cook over medium high heat for 7-8 minutes until crusty and golden. (see note 3)

Add the chorizo and onion back into the pan and stir well. Season with salt and pepper and in the red pepper flakes (if using) and the garlic. Cook for a further minute until everything has come together.

Serve garnished with parsley.