Heat the olive oil in a large pot over medium heat. Add the sliced chorizo and cook until browned on both sides, about 5 minutes. Remove the chorizo from the pot and set aside.

Add the diced onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 30 seconds.

Stir in the tomato paste and smoked paprika, and cook for 1 minute.

Add the chopped runner beans to the pot and stir to combine with the onion mixture.

Pour in the chicken stock and bring the mixture to a simmer. Cover the pot and simmer for 20-25 minutes, or until the beans are tender.

Add the cooked chorizo back into the pot and stir to combine. Season with salt and pepper to taste.

Serve the stew hot, garnished with fresh herbs or grated cheese if desired.