There are a few vairables in this recipe that can make a difference in how the well the finished product in your kitchen matches the food you enjoyed in the restaurant. The cook is, of course, one variable.
Please don't be insulted; the devil made me do it.
Vegetable oil will impart a different flavor to the potatoes than peanut oil.
There is a wide range in the composition of Chorizo.
"Red wine" is not the same as "red wine"; if you get my drift.
Not all mushrooms taste the same
"Spanish" onions can simply mean "yellow" onions in some recipes and in other recipes it means small green onions.
Last, but not least, the degree to which the meat is "browned" will make a difference in the flavor of the plated dish.
Thanks for sharing the recipe. It looks promising and I'll certainly add it to my own collection.