Elaboration

• Peel the potatoes and slice them into 4 or 5 cm pieces (click is to insert the knife a little, and break the potato, so that it is open and release the starch when cooking it)
• Preheat the 11 in Saladmaster Titanium Sauce Pan over medium heat, until the drop of water slides over the surface
• Add a splash of olive oil and chopped onion, lower the temperature a little, but not to the minimum
• Sauté the onion, until transparent, stirring so that it does not burn
• Add the chopped chorizo and the garlic cloves unpeeled, sauté everything together 2, 3 minutes
• After the chorizo, add a tablespoon of paprika from the vera and without stopping stirring add also 1 cayenne (or half if you do not like the spicy)
• Add bay leaves to pot
• Add the potatoes, and stir well all the ingredients so that the flavors are integrated
• Add a little salt (do not overdo it, the chorizo is already quite salty)
• Pour over potatoes broth or water to cover potatoes
• Increase power to medium until it reaches near boiling
• Add the choricero pepper (its meat or a tablespoon of the pulp if purchased prepared)
• Stir well so that the pepper is integrated with the stew
• Cover the pan
• When the valve cleaves intensely, lower it to minimum heat
• Cook for 25/30 minutes, stirring occasionally the casserole so that the potato thickens the stew
• Open and check the potato (this should be tender, but not get rid)
• Rectify salt if necessary
• If the broth is light, undo with the fork a couple of pieces of potato and stir to thicken
• If the potato is not cooked, cover, raise the temperature to medium power and wait to click, to lower again to minimum and cook for 5 more minutes
• Serve hot, with fresh parsley leaves on top

Options:

• For a stronger flavor, mix some spicy chorizos