Rioja-Style Potatoes With Chorizo

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2 tablespoons extra-virgin olive oil

1 small onion, finely chopped

1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces

1 small portobello mushroom, stemmed and cap thinly sliced

1/2 green bell pepper, diced

1 bay leaf

1/2 teaspoon pimentón de la Vera (smoked Spanish paprika)

Pinch of crushed red pepper

2 cups water

6 ounces dry Spanish chorizo, sliced 1/4 inch thick


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