Lentil stew with chorizo (Lentejas con chorizo)

1. Pick over the lentils and rinse them in cold water (small brown lentils don't need soaking).

2. In a large pot, slowly soften the finely chopped onion, pepper and garlic in the olive oil for 8-10 minutes.

3. Add the sliced chorizo and fry for 2 minutes until it releases its red, spicy fat, then take the pot off the heat and stir in the paprika so it doesn't burn.

4. Add the lentils, sliced carrots and bay leaves, pour in the cold water, bring to the boil and simmer gently for 30 minutes.

5. Add the potatoes, "cracked" into chunks (cut halfway with a knife, then snapped off), season and cook for 20-25 more minutes until the lentils and potatoes are tender and the liquid has thickened.

6. Serve in deep plates with bread; add a drop of vinegar if you like.

Tip: Don't cut the potatoes all the way through – snap the pieces off instead: the rough surface releases more starch and thickens the stew.