Rioja-style potatoes with chorizo (Patatas a la riojana)

1. Seed the choricero peppers, soak them in hot water for 30 minutes and scrape out the flesh; if you can't get them, use 1 pointed red pepper and 1 teaspoon smoked paprika.

2. In a pan, slowly cook the finely chopped onion, pepper and garlic in the olive oil for 8 minutes.

3. Add the thickly sliced chorizo and fry for 3 minutes, then take off the heat and stir in the paprika and choricero flesh.

4. Add the peeled potatoes "cracked" into chunks (stick the knife in halfway, then snap off), the bay leaf and enough water to just cover.

5. Season, bring to the boil and simmer gently for 25-30 minutes until the potatoes are tender and the liquid has thickened with the released starch; shake the pan instead of stirring.

6. Rest for 5 minutes and serve in deep plates with bread.

Tip: If you like it hotter, add a little dried chilli – that's often how it's made in La Rioja.