Caldo Verde
Preparation:
In a saucepan, bring enough water to a boil to cover the potatoes. Cook them for about 5-8 minutes or until they are almost soft. Set half of the potatoes aside. Continue cooking the other half until they are very soft, falling apart. Drain and save the cooking liquid. If necessary pass potatoes thru food mill or mash it well with a fork while adding a bit of the cooking water to obtain a homogeneous mass. Set aside.
In a deep saucepan, heat olive oil over medium high heat. Add the onions and sauté until they begin to soften up, about 5 minutes. Add garlic, paprika and sauté for 2 minutes longer. Add diced potatoes, chorizos rounds and mix all well. Add warm chicken stock and the pureed potatoes. Bring to a gentle boil. Taste for salt and pepper. Add the shredded kale or savoy cabbage and cook all over low heat until kale is "al dente" about 5 minutes longer.
Sprinkle with fresh coriander, add a drop of extra virgin olive oil on top and serve with a hearty bread.