Traditional Recipe for Rioja-Style Potatoes with Chorizo (Patatas a la Riojana)

Ingredients

• ¼ cup extra virgin olive oil
• 2 large onions (diced fine)
• 35 oz. / 1 kg potatoes to stew (around 4 large potatoes)
• 4 cloves of garlic (peeled, whole)
• 1 tablespoon of sweet smoked paprika
• 1 tablespoon worth of crushed dried chorizo ​​peppers (or sub for dried Ñora peppers)
• 4 cups of water
• 4 bay leaves
• 17.5 oz / 500g of raw Spanish chorizo ​ (or Mexican chorizo plus add ½ tsp extra of smoked paprika)
• Salt and pepper (to taste)