Potato stew with chorizo

Ingredients:

• 3 Russet potatoes, peeled and cut into 2.5 cm pieces
• 3 sausages, cut into 1 cm thick circles chorizo (approximately 225 gr.)
• 1 small bunch (about 6 cups) Swiss chard (stems removed, leaves chopped)
• 3 tablespoons olive oil, plus more for serving
• 1 chopped onion
• 3 crushed cloves of garlic
• Salt and ground black pepper
• 4 cups chicken broth
• 2 bay leaves
• 1 teaspoon smoked Spanish paprika
• Chopped fresh parsley for garnish
• Toasted crispy bread for serving

Preparation:

1. Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt, and cook, stirring occasionally, until softened and lightly browned, about 5 minutes.
   
   Add the chorizo ​​and cook, stirring occasionally, until lightly browned around the edges, about 3 minutes. Add the garlic and cook, stirring, for another minute. Add the potatoes, 1/2 teaspoon salt, and a few grinds of pepper. Cook, stirring occasionally, until well coated, about 3 minutes more.
2. Pour in the chicken broth, add the bay leaf and paprika. Bring to a boil, then reduce heat to medium and simmer for 12 minutes.
   
   Add the Swiss chard, cover the pan, and cook, stirring occasionally, until the potatoes and beets are tender, another 3 minutes. Season with salt and pepper. Ladle into shallow bowls, sprinkle with parsley, drizzle with olive oil, and serve with bread.