Heat the oven to 210 degrees C. Cut the potatoes into wedges. Spoon on
to baking tray with baking paper with 4 tbsp oil, salt and pepper. Spread
evenly on the baking tray. Place the baking tray in the middle of the oven
and roast the potatoes in about 25 minutes until golden brown.
Spread the paprikas with a thin layer of oil. Put them on the barbecue,
grill pan or in the oven and roast them until they are lightly blackened.
Put them in a bowl and cover with plastic wrap. Let them cool for a while.
Clean the paprikas and remove the skin and the seeds. Do not rins out
under running water and cut into wide strips. Spoon the paprika with
parsley, capers and 1 tablespoon capers juice.
Fry the chorizo in a frying pan until golden brown and crispy and scoop in
the paprika salad.
Season the salmon with salt and pepper, spread with a little oil. Place
the salmon on the grill, turn after 3 minutes to grill another 2 minutes.
Divide the paprika salad over 4 large plates, place the salmon and patatas
bravas next to it.