Braised chorizo with white beans and kipflers

This dish falls somewhere on the soupy, stewy spectrum, with Spanish influences that bring the sunshine in, whatever the weather. We brown deliciously salty, smoky chorizo from Pino's with a soffritto (or sofrito, as it's Spanish, if we're being pedantic, a characteristic of which I've hardly ever been accused) of onion and garlic, before adding tomatoes, bay leaves, a little saffron, white beans and diced waxy potatoes. Reheat gently and serve in shallow bowls with plenty of crusty bread. Gluten free. I'm never mad on the texture of defrosted potatoes but one of my sisters once found an ancient one of these at the back of her freezer, like stumbling upon a woolly mammoth in a glacier, and she said it was delicious, so it can be frozen, if you choose. 

Chorizo, potatoes, olive oil, onion, garlic, chilli, white beans, tomatoes, bay leaves, saffron, parsley, salt.