Ingredients:

900g/1 kg small white-skinned potatoes
1 smoked chorizo sausage
2-3 slices bacon (about 85g/3 oz)
2 tablespoons olive oil
1 clove garlic, crushed
pinch of cayenne pepper
1/2 teaspoon paprika
1 tablespoon finely chopped parsley
Salt

Methods:

If leaving the potatoes unpeeled, wash them well and dry in a clean clove. Cut the chorizo into 5 mm/1/4 in thick slices. Remove the rind from the bacon and cut the bacon into small squares.

Heat the oil in a large frying pan with a lid to fit. Add the chorizo and bacon and cook, stirring often, until they are lightly browned and the fat is melted. Stir in the garlic, cayenne pepper and paprika and cook for several seconds. Add the potatoes and stir to coat with the oil. Reduce the heat to low, cover and cook for about 30 minutes, until the potatoes are tender, stirring occasionally. Season with salt to taste and transfer to a warm serving bowl. Sprinkle with parsley and serve immediately.