Patatas a la Riojana

Pour the oil into a large, heavy pot with a lid. Add onion and saute over low heat until translucent.

Add the chorizo and garlic to the pot. Saute several minutes to begin browning the sausage.

Add the paprika and cayenne, stirring to incorporate. Fry briefly, taking care not to burn.

Add potatoes, mixing well. Pour broth over, adding enough to cover by about 1 inch. Increase heat to bring to a boil, then lower the heat to a simmer. Add the choricero chile pulp, stir to thoroughly combine, and cover. Simmer until potatoes are fully cooked, adding additional liquid as needed to prevent drying out.

Remove from heat and let rest 10 minutes. Adjust salt and thin with additional broth if needed. Remove a few chunks of potato, crush to form a paste, and then stir the paste back in to the stew to thicken.