Pass me that chorizo ... eh ... we are having a chorizo stew

As far as I see things, I am going to need a lot of comfort in the coming weeks, but never mind I'm going to manage it ... somehow!
No, I don't want to start this kind of talk again.
A few weeks ago I read a lovely recipe on How to be a Gourmand from Jacqueline. It was a recipe for a Chorizo, Tomato and Chilli Bean Stew. Well, I thought, by myself, that is a very lovely recipe I should give a try ... and I forgot about it.
Anyway, as I have the custom to buy chorizo when I see it - that is, if I don't have any at home - I happen to have chorizo at home, most of the time.
Naturally then, as the days became colder, I came up with preparing a chorizo stew, not having any recipe ready as I went.

Well, if you read a lot, you can get a lot of ideas and inspiration. What are your favourite sources of inspiration? Don't be shy! Let me know.
But first of all pass me that chorizo ... eh ... we are having a chorizo stew ...

Ingredients:
A good splash of olive oil
300 g chorizo, sliced
1 medium sized onion, chopped
2-4 cloves of garlic, finely chopped
3 cl sherry
400 g tinned tomatoes
2-3 fresh red chillies, finely chopped (who cares about the seeds ...)
400 g potatoes, peeled, roughly chopped
A bunch of flat-leaved parsley
Salt and pepper

Instructions:
All the chopping is done and hopefully you haven't hurt yourself. Fine!
Then we can go ahead.
Heat up the olive oil in an appropriately sized pan and then add the slices of the chorizo. Let it go for a while until the chorizo pieces get a bit of colour.
Toss in the onions and the garlic and let them give your kitchen a nice touch of garlic in the air. Get the sherry ready. Reserve some for drinking later, but add 3 cl of the sherry to the stew and let a bit of it cook away.
After that it's time to pour in the tomatoes and if you like a bit more liquid comfort to soak up with bread, add some extra water.
While we are at it, we throw in the potatoes and the chillies as well ... don't be shy.
Bring it to the boil, cover it with a lid, reduce the heat and let it cook for 30 minutes.
As time goes by, remove the lid, chop the stalks of the parsley and put it in the stew and continue simmering for another 30 minutes.
Serve it with parsley on top together with a nice bread to tuck into the comforting stew.
Dig in!