Chorizo and Potato Cassero'

I tried this is Odder on the Oxford Road and was inspired to try my own at home.

This is the best recipe I've managed to do:

Chorizo Potato Cassero'

Ingredients: Red onion(s), red pepper(s), Chorizo(s), tinned tomatoes/tomato sauce, paprika, tabasco, garlic, chicken stock. New potatoes.

To serve: Creme Fraiche and sour dough bread

1. Fry a red onion and red pepper (chopped roughly - this is a rustic style dish) in olive oil.
2. Add the chorizo (after cutting into chunks - about half a cm thick but about 3 cm long. If you cut 'on the diagonal' it looks prettier)
   
3. Add garlic salt/fresh garlic, lots (and a bit more) of paprika and a bit of tabasco. Bit of celery salt tastes good too. Or you can use fresh celery for a bit more texture.
   
4. Fry for a few minutes. (5-10 should do it). If it looks a little dry with the powders, don't worry as the oil from the chorizo will come out. If you are worried, add an eggcupful of water or so.
   
5. Add a tin of chopped tomatoes and tomato puree or add a red pepper and tomato pasta sauce
   
6. Add one of those Knorr liquid chicken stock things. Or a stock cube.
7. Season.
   
8. Simmer for a while.
9. Meanwhile, boil the potatoes.
10. Go and do something interesting for 20 minutes, stirring occasionally.
    
11. Chuck the potatoes in the stew after draining them.
    
12. Serve with a dollop of creme friache on the top and a chunk of the sour dough bread on the side.
    

I allow one chorizo sausage for 2-3 people and 1 onion and red pepper for each sausage.