Preheat your air fryer to 400°F (200°C).

In a large bowl, toss the cubed potatoes with 1 tablespoon of olive oil, the smoked paprika, and salt until evenly coated.

Place the potatoes in the air fryer basket in a single layer (cook in batches if necessary to avoid overcrowding) and cook for 15 minutes, shaking the basket halfway through.

While the potatoes cook, prepare the spicy red sauce (salsa brava) by mixing the tomato puree, hot sauce, and half of the minced garlic in a small bowl.

Prepare the quick garlic aioli by mixing the mayonnaise, lemon juice, and the remaining minced garlic in a separate small bowl.

After the potatoes have cooked for 15 minutes, add the diced chorizo to the air fryer basket with the potatoes.

Cook for another 3-5 minutes until the potatoes are golden brown and crispy, and the chorizo fat has rendered slightly.

Transfer the hot potato and chorizo mixture to a serving platter.

Drizzle generously with both the spicy red sauce and the garlic aioli.

Garnish with chopped fresh parsley and serve immediately with toothpicks.