Classic Spanish Chorizo & Potato Stew

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1. 1Step 1: Finely dice the onion, roughly chop the garlic, finely chop the green bell pepper, cut the peeled potatoes into small 1/2 inch (1.25 cm) thick pieces, and slice the chorizo into 1/4 inch (.625 cm) thick rounds.
2. 2Step 2: Heat a stock pot over medium heat and add a generous 2 tbsp of extra virgin olive oil.
3. 3Step 3: After 2 minutes, add the onion, garlic, and green bell pepper, and mix with the olive oil. Once the onion is translucent, about 3 minutes, add the sliced chorizo and cook for another 2 minutes while mixing.
4. 4Step 4: Add a generous 1/2 tsp of sweet smoked Spanish paprika and quickly mix together. Then add the potatoes and season with sea salt and black pepper, gently mixing until well combined.
5. 5Step 5: Add enough cold water to just cover the ingredients (about 3 cups / 710 ml), add the bay leaf, and raise the heat to high.
6. 6Step 6: Once the water comes to a boil, place a lid on the pot and lower the heat to low-medium. Cook until the potatoes are tender, about 20 to 25 minutes.
7. 7Step 7: Remove a couple of the potatoes, mash them with a fork, add them back into the stew, and mix. Remove from heat.
8. 8Step 8: Transfer into shallow bowls and sprinkle with finely chopped fresh parsley. Enjoy!