Sauté 1 large onion, finely chopped in a wide frying pan in 4 tbsp olive oil until softened (around 5 minutes). Add 1 red pepper, sliced or chopped, stir, and continue to cook for another 15 minutes until the onion starts to colour and brown.

Stir in 2 tomatoes, peeled and chopped, and then add 200g spicy cooking chorizo, sliced into 1cm half moons and 4 garlic cloves, finely chopped, stir and cook for 2 minutes.

Add 450g new potatoes, peeled and quartered, stir, and cook for 5 minutes.

Sprinkle in 1 tsp smoked paprika and 1/2 tsp salt and stir.

Pour enough water to cover the potatoes, cover and simmer for around 30 minutes until the potatoes are almost tender (turn the potatoes over halfway through cooking if necessary) Remove the cover and reduce the liquid till the potatoes are well coated in the sauce.

Serves 3-4.

Suitable for freezing so makes for a quick and easy meal.