Spanish Chorizo and Potato Skillet

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add the sliced Spanish chorizo to the skillet and cook for 5-7 minutes, stirring occasionally, until browned and crispy. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the skillet.

Add the chopped yellow onion to the skillet and cook for 3-5 minutes over medium heat until softened and translucent.

Stir in the minced garlic and cook for 1 minute until fragrant.

Add the cubed Yukon Gold potatoes, smoked paprika, salt, and black pepper to the skillet. Stir to combine, ensuring the potatoes are evenly coated.

Reduce heat to medium-low, cover the skillet, and cook for 15-20 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork.

Return the cooked chorizo to the skillet and stir to combine. Cook for an additional 2 minutes to heat through.

Garnish with fresh chopped parsley before serving.