Place the chopped potatoes in a large saucepan and cover with cold, salted water. Bring to the boil and cook for 8-10 minutes, or until they are just tender on the outside but still firm in the centre. This technique, known as par-boiling, is crucial for a fluffy interior.

Drain the potatoes well in a colander and give them a gentle shake to rough up the edges. This helps them get extra crispy later on. Set aside.

While the potatoes are boiling, heat the olive oil in a large, heavy-bottomed frying pan or skillet over a medium heat. Add the diced chorizo and fry for 4-5 minutes, until it has released its vibrant red oil and is starting to crisp up.

Using a slotted spoon, remove the chorizo from the pan and set it aside on a plate, leaving the delicious, flavourful oil behind.

Add the chopped onion to the pan and cook in the chorizo oil for 6-8 minutes, until softened and translucent.

Increase the heat to medium-high, add the par-boiled potatoes to the pan, and spread them out in a single layer. Let them cook, undisturbed, for 5-7 minutes on each side until they are golden brown and crisp. I find that patience here is key; moving them around too much will prevent them from browning properly.

Once the potatoes are crisp, turn the heat down to low. Add the minced garlic and smoked paprika to the pan and stir for one minute until fragrant. Be careful not to let the paprika burn.

Return the cooked chorizo to the pan. Add the chopped parsley and the zest of one lemon. Stir everything together gently to combine.

Season generously with salt and freshly ground black pepper. Give it a final stir, then take it off the heat. Serve immediately with a good squeeze of fresh lemon juice over the top.