Heat a little oil in a pan, fry the onion,
garlic and chilli until the onion softens,
add the cayenne and paprika and stir.
Add the tomatoes and bring to a simmer,
then cook the whole mixture down for
about 20 mins until you have a thick
paste. Season well and, if you prefer a
smooth sauce, blitz it with a hand blender.
Meanwhile, steam the potatoes for
10 mins and put the chorizo in a frying
pan to slowly cook and release some of
its oil. Tip off the excess red oil and add
1 tbsp olive oil. Add the potatoes and fry
everything together, turning the heat up
as you go so both the potatoes and
chorizo brown in patches. Tip into a bowl.
Season the sauce – if it isn’t hot enough
add a few more pinches of cayenne.
Spoon the sauce over the potatoes
and chorizo to serve.