Smoked Paprika & Chorizo Stoemp

Prepare the Stoemp

1. Place the quartered potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook for about 20-25 minutes, or until fork-tender.
2. While the potatoes are boiling, heat a large skillet over medium heat. Add the crumbled chorizo and cook, stirring occasionally, until it renders its fat and becomes crispy, about 5-7 minutes.
3. Add the chopped onion to the skillet with the chorizo and cook until softened, about 5 minutes. Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant. Remove the chorizo mixture from the skillet and set aside, reserving any rendered fat in the skillet.
4. Add the chopped bell peppers to the reserved chorizo fat in the skillet. Cook over medium heat until softened and slightly charred, about 8-10 minutes. Season with a pinch of salt and pepper.
5. Once the potatoes are tender, drain them well. Return the potatoes to the hot, dry pot. Mash them thoroughly with a potato masher or ricer.
6. Add the butter and warmed milk to the mashed potatoes. Stir until smooth and creamy. Season generously with salt and freshly ground black pepper to taste.
7. Gently fold the cooked bell peppers and the chorizo mixture into the mashed potatoes. Mix until just combined, being careful not to overmix which can make the stoemp gluey.