Heat the oil in a large pan and cook chorizo sausages in batches, until browned. Remove from the pan with a slotted spoon. Once cooled, slice into 1cm pieces and leave to the side.
Add the onion, garlic, peppers and potatoes to the pan and cook for 5 minutes, stirring and scraping up any sticky bits at the bottom of the pan. Stir in the red wine and passata and cook for 2 minutes, before returning the chorizo to the pan.
Bring just to the boil, turn down to bubbling and cook for 15 - 20 minutes, stirring occasionally or until the potatoes are cooked thorough. Season to taste and add a sprinkling of parsley and black olives. Serve with crusty bread.
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