Heat the olive oil in a casserole dish, then add the chopped onion and sliced chorizo. Cook gently until the pan is nice and sticky and the onion has reddened.
Add the crushed garlic and after a couple of minutes stir in the paprika. Pour in the white wine, tinned tomatoes, butter beans and sliced black olives. Give everything a good stir, then let it bubble away for 10 minutes or so on