Potatoes Rioja Style with Chorizo

Ingredients

• 3 tablespoons Spanish extra-virgin olive oil
• 2 cloves garlic, chopped
• 1 small onion, finely chopped (about 1 cup)
• 7 ounces Spanish chorizo, cut crosswise into 1/2-inch slices
• 1 1/2 pounds Idaho potatoes, peeled and cut into 1-inch cubes
• 1 teaspoon pimenton (Spanish sweet paprika), plus more to taste
• Coarse salt

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