Baby potatoes, sliced chorizo, roasted red peppers, smoked paprika dressing, and fresh parsley. The warm Spanish salad that belongs at every tapas table.
Boil halved baby potatoes in salted water 15 minutes. Drain and while still hot, toss with a little olive oil and vinegar — warm potatoes absorb dressing dramatically better.
No oil needed — chorizo releases its own vivid red fat. Fry slices in a dry pan over medium heat 3 minutes each side until crispy at edges.
Whisk smoked paprika, sherry vinegar, garlic, olive oil, and chorizo fat from the pan. This dressing is the colour of a sunset.
Toss warm potatoes with peppers and chorizo. Pour dressing over. Allow to cool slightly then scatter parsley generously. Serve at room temperature.