Grab a large pot and warm it over medium heat. Add your sliced chorizo and let it do its thing for 5–6 minutes. It’ll sizzle, release all those glorious smoky oils, and crisp up around the edges. That’s liquid gold in the pot. Scoop the chorizo out and set it aside — but absolutely leave that flavour-packed fat behind.
Into the same pot, add your diced onion and bell peppers. Let them soften and caramelise gently for 8–10 minutes, soaking up all that chorizo goodness. When they’re soft and glossy, stir in the garlic and smoked paprika. Give it about a minute — just until your kitchen smells outrageously good.
Now tumble in the cubed potatoes and stir so they’re coated in all that smoky veg mixture. Pour in the chicken broth and bring everything to a gentle boil. Then lower the heat and let it simmer for 20–25 minutes, until the potatoes are fork-tender and starting to soften at the edges.
Return the crispy chorizo to the pot and stir in the heavy cream. This is where it turns silky and luxurious. Season with salt and pepper, then let it simmer for another 5 minutes so all those flavours settle in together like old friends.
Ladle into bowls, shower generously with fresh parsley, and serve with thick slices of crusty bread for dipping.
And that’s it — smoky, creamy, paprika-kissed comfort that tastes like a little Spanish escape in your own kitchen.
