Heat the olive oil in a terracotta cazuela or a shallow flameproof casserole.

Add the onions and garlic and cook gently until soft.

Add the paprika and fry for 2-3 minutes, then add the chorizo sausage and green peppers and fry for another 3-4 minutes.

Stir in the potatoes, then pour in the wine and water, season with some salt and pepper and simmer for about 10 minutes, until the potatoes are just tender and the liquid has reduced a little.