Spanish Chorizo and Potato Bake

Preheat your oven to 200°C and grease a large baking dish with olive oil.

Parboil quartered yellow potatoes in salted water for 8 minutes, then drain thoroughly.

Slice cured Spanish chorizo into thick rounds and cut bell peppers and red onion into chunky strips.

Toss parboiled potatoes, sliced chorizo, peppers, and red onion together in a large bowl.

Whisk extra virgin olive oil, smoked paprika, minced garlic, oregano, salt, and black pepper in a small bowl.

Pour oil mixture over the potato and chorizo mixture, tossing until evenly coated.

Transfer into the prepared baking dish in a single layer.

Bake uncovered for 35 to 40 minutes until potatoes are tender and golden and chorizo edges are crisp.

Garnish with chopped fresh parsley before serving warm.