1 T. olive oil
1 large shallot, diced
12 oz. baby new potatoes, cleaned, and cut into 1/2″ pieces
7 oz. chorizo, casings removed (see note above)
½ red pepper, diced
2 cloves garlic, minced
1 T. fresh cilantro leaves, torn or roughly chopped
1 pinch pimentón de la Vera dulce (you can substitue paprika)
freshly ground black pepper to taste
1/2 avocado, sliced
1. Heat olive oil in a large skillet over medium heat. When it shimmers, add shallot and toss to coat. Cook for 5 minutes .
2. Add potatoes to skillet and toss to coat. Cook for 10 minutes without stirring.
3. Add chorizo, pepper, garlic, cilantro, and pimentón. Cook until the potatoes have softened, about 8 to 12 minutes.
4. Season with pepper to taste and garnish with avocado slices.