7 ounces Spanish chorizo, cut crosswise into 1/2-inch slices
1 1/2 pounds Idaho potatoes, peeled and cut into 1-inch cubes
1 teaspoon pimenton (Spanish sweet paprika), plus more to taste
In a large skillet, heat olive oil over low heat. Add garlic and cook until lightly browned, about 1 minute.
Add onion and cook, stirring occasionally, until soft and caramelized, about 20 minutes. If onion begins to brown too quickly, add 1 1/2 teaspoons water to pan to keep onion from burning.
Add chorizo and cook until browned, about 2 minutes. Add potatoes and stir to coat; cook for 10 minutes.
Add pimenton and enough water to cover; increase heat to medium-high and bring to a boil. Reduce heat to low and let simmer until potatoes are cooked through and water is reduced by half, about 30 minutes. Serve immediately.
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