In a large Dutch oven, heat the pan over medium heat and add the chorizo sausage, cooking for about 5-7 minutes until it releases its oils and becomes slightly crispy.

Once the chorizo is nicely browned, add a finely chopped onion and minced garlic to the pot and cook for 3-4 minutes until the onion is translucent.

Sprinkle in a teaspoon of paprika, stirring well, then pour in canned diced tomatoes and chicken broth and bring to a gentle simmer for about 5 minutes.

Gently fold in the butter beans and allow the stew to simmer for 15-20 minutes on low heat.

After simmering, taste your stew and adjust the seasoning if necessary; serve hot, garnished with chopped parsley.