1 Kg. potato
8 ribs (optional) lamb
250 g of sausage
1 onion
2 peppers (for frying)
1 or 2 dry red peppers
2 cloves of garlic
Olive oil
1 bay leaf
1 chili pepper leaf
1 teaspoonful of coffee(café) of sweet piquant(spicy) paprika
Parsley
Salt

Peel and wash the potatoes. Enter the tip of the knife in each to begin to cut them, operation performed with hands that starch exit easier and thickens and softens the sauce.Cut the peppers and dry red peppers. Remove the stalks and seeds of the interior. Brown with the chopped onion and garlic in olive oil in a saucepan simmered teeth. If you want to enrich the recipe to make single dish you can add the ribs of lamb, which is guisarán along with the rest.Enter the potatoes in the pot and stir to not stick to the Fund. Add the paprika, the laurel and a mix made with a little garlic, chopped parsley and salt. Add the chorizo, hot water and stir well potatoes, to be almost covered.Place the pot to fire and strong simmer for five minutes. Then stop that cooking is done very slowly for almost half an hour.Try and rectify salt, taking into account the presence of the sausage. If this is not very spicy or if the guests like the strong flavours you can add a chili without stalks or seeds for the last five minutes of cooking.

To serve the potatoes in a casserole of ceramics, in a tureen or in four individual soup plates where there will have been placed before chunks of sausage and two ribs by person.