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Preheat the oven 200ºC/400ºF/Gas Mark 6.
Place the shallots, new potatoes and chorizo onto a roasting tray or in an ovenproof dish, sprinkle over the olive oil, garlic and smoked paprika, toss until lightly coated.
Cook for about 30 minutes turning at regular intervals, the shallots and potatoes should be cooked and lightly golden. Sprinkle with the parsley.
Heat the tomato and chilli sauce.
Serve the yoghurt and sauce in bowls alongside the roasted shallots, potatoes and chorizo so you can dip into them.