We have a fantastic deli near home that specialises in all manner of European smallgoods, including great chorizo. It is run by a friendly pair from the Balkans and this dish has become a regular occurrence, mostly because I like going there! However, you can treat this recipe as an idea that could have various incarnations – for instance, my partner makes a similar Hungarian dish using kabana and sweet paprika, tomatoes as well as capsicum (usually green capsicum), and either potatoes or rice. This version is lovely served with lemon wedges or natural yoghurt (or even sour cream) – or both.
Bring a pot of water to the boil and cook the potatoes in their skins until just soft.
Meanwhile, get everything else ready: halve and seed the capsicums and cut them into thick strips, then cut the strips in half widthwise. Finely slice the onion. Cut the chorizo in half lengthwise then thinly slice it. Finely chop the garlic and roughly chop the parsley.
When the potatoes are around halfway cooked, heat a frying pan over high heat and add the oil and capsicums. Cook for 5 minutes, stirring regularly, until the capsicum skins are starting to wrinkle. Turn the heat back a little, add the onion and continue cooking for 8–10 minutes, until the onion and capsicum are collapsed and browning at the edges. Meanwhile, drain the potatoes and cut into bite-sized chunks.
Add the chorizo, garlic and paprika and fry for another few minutes, until the chorizo has browned slightly. Add the potatoes and salt and stir gently until the potatoes are covered in the rust-coloured juices. Stir in the parsley. Taste to check the seasoning, adding a little more salt if you think it needs it.
Spoon onto plates, or simply take the pan to the table and let people help themselves.