Patatas a la riojana

Peel the potatoes and cut them into uneven chunks of about 3 cm (1.2 inches). Rinse them in cold water to remove excess starch, then pat dry.

Slice the chorizo into rounds about 0.5 cm (0.2 inches) thick. If the chorizo is in a casing, remove it and crumble if you prefer.

Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add the chorizo and sauté until it starts releasing its red oil, about 2 minutes. Add the chopped onion and garlic; cook until the onion is translucent, about 5 minutes.

Add the pimentón and stir quickly to toast it, then add the potatoes and bay leaf. Stir to coat the potatoes with the oil and chorizo mixture.

Pour in the water or chicken broth until the potatoes are barely covered. Bring to a boil, then reduce heat to a gentle simmer. Cook, covered, for 30–35 minutes, or until the potatoes are tender and the liquid has slightly thickened.

Discard the bay leaf. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley if desired.