5 tablespoons (75 mL) olive oil
1 small onion, chopped
2 garlic cloves, minced
10 small potatoes, preferably Monalisa, Kennebec, or Yukon Gold, peeled
1½ teaspoons kosher salt
1 dried red guindilla chile (optional)
1 cup (240 mL) white wine
In a wide, shallow saucepan, heat 3 tablespoons of the olive oil over medium heat. Add the onion and garlic and cook, stirring, for 5 to 7 minutes, until soft.
Meanwhile, insert a knife about ½ inch (1.5 cm) into a potato and then rotate and lift the knife, breaking off an irregularly shaped piece. Rotate the potato and repeat; repeat with the remaining potatoes.
Add the potatoes to the pan and, if the pan looks dry, add the remaining 2 tablespoons olive oil. Season with the salt. Cook, stirring occasionally, for 10 minutes more. Add the chorizo, paprika, and chile (if using) and cook, stirring occasionally, for 2 to 3 minutes more. Raise the heat to medium-high and add the wine. Simmer until slightly reduced, about 3 minutes. Add water almost to cover and bring to a simmer, stirring occasionally to encourage the potatoes to break slightly. Cook until reduced to a thick sauce, about 15 minutes. Taste and adjust the seasoning, if necessary. Serve in shallow bowls with a glass of Rioja wine alongside.