Step 1: Prep Your Pantry
Gather and prep all ingredients before heating the pan. This mise en place keeps you focused.

Step 2: Sear the Chorizo
In a large skillet or Dutch oven, heat 1 Tbsp olive oil over medium heat. Cook the chorizo until browned and lightly crisp, about 4–5 minutes. Use a slotted spoon to transfer chorizo to a plate, leaving the flavorful fat behind.

Step 3: Build the Base
Add chopped onion to the pan, scraping up chorizo bits. Sauté until translucent, about 4 minutes. Stir in garlic and smoked paprika, sauté another 30 seconds until fragrant.

Step 4: Deglaze and Toast
Pour in broth or a splash of wine to deglaze, scraping the fond. Let simmer and reduce slightly for 2 minutes.

Step 5: Add Parsnips & Tomatoes
Stir in parsnip slices and diced tomatoes. Season with salt and pepper, then nestle the chorizo and herb sprig on top. Bring to a gentle simmer.

Step 6: Braise & Cover
Lower heat, cover, and braise for 20–25 minutes until parsnips are fork-tender and flavors are melded. If the liquid becomes too low, stir in more broth.

Step 7: Finish with Brightness
Remove herb sprig. Squeeze in fresh lemon juice, adjust seasoning, and stir.

Step 8: Serve
Transfer to a serving dish, top with fresh herbs, and serve warm. Spoon extra sauce over everything for maximum flavor.