Peel and chop the onion and garlic cloves. Add them together with the bay leaves and a splash of olive oil to a high pan.

Place the pan over medium heat and gently fry the garlic and onion for 4 minutes until fragrant. Don’t let it burn. In the meantime peel the potatoes and chop them into large chunks. Don’t make them too small or they will easily fall apart while stewing. Then add the potatoes to the fried onion in the pan.

Stir and cook for another 3 minutes. Chop up the chorizo sausage and add it to the potatoes together with the ñora pepper.

Stir and pour in the chicken stock. Season with a pinch of pepper, salt and spicy smoked paprika powder.

Stir again and then put a lid on the pan. Turn the heat high and bring the stew to a rolling boil. Then turn the heat low again and let the chorizo and potatoes stew for 45 minutes. Stir regularly. Then take the pan off the heat and let the stew cool down for 30 minutes. This will make the remaining sauce thicken.

Then reheat the stew again and check the seasoning. Add extra pepper, salt or smoked paprika to taste if necessary. Serve the potato stew hot.