3 teaspoons garlic, minced
1/2 hot red pepper flakes, crushed
2 tablespoons olive oil
1 quart chicken stock
Sea salt
2 large onion, 1/4-inch dice
2 red peppers, 1/4-inch dice
2 tablespoons parsley, minced
1/2 cup water
1 pound sweet chorizo sausage, cut in 1/4-inch slices
3 1/2 pounds new potatoes, peeled and cut into 1-inch cubes
2 green peppers, 1/4-inch dice
1 teaspoon black pepper, freshly ground

1. Heat oil in a large, heavy soup pot. Saute onion, peppers, garlic, and bay leaves for 2-3 minutes. Add salt to taste and continue cooking, covered, over low heat for 15 minutes.
2. Add potatoes and chorizo, and saute for 2 minutes over medium heat. Add the paprika, stock, pepper flakes, water and black pepper. Bring to a boil, reduce heat to medium, and simmer, uncovered, for 20 minutes.
3. Continue cooking until potatoes are fork-tender. Cover the pot and let rest for 5 minutes. Adjust seasoning with salt and pepper to taste, and toss with chopped parsley.