Crisped Chorizo and Potato Tapas with Sherry Vinegar
Pan-fried chorizo and potatoes finished with a splash of sherry vinegar create a classic Spanish tapa bursting with flavor and texture. This Spanish-inspired pork recipe, ready in about 30 minutes, pairs chorizo sausage, sliced, extra virgin olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz chorizo sausage, sliced
- 2 cups small potatoes, diced into 1/2-inch cubes
- 2 tbsp extra virgin olive oil
- 2 cloves garlic cloves, minced
- 1 tbsp sherry vinegar
- 1/2 tsp smoked paprika
- 1 tbsp fresh parsley, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a pot of salted water to a boil and add 2 cups diced small potatoes. Cook for 5 minutes until just tender, then drain well.
- Step 2: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 8 oz sliced chorizo and cook for 3-4 minutes until edges are crispy and fat is rendered.
- Step 3: Add the drained potatoes and 2 minced garlic cloves to the skillet. Sprinkle 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook, stirring occasionally, for 8-10 minutes until potatoes are golden and crispy.
- Step 4: Remove skillet from heat and drizzle 1 tbsp sherry vinegar over the mixture, tossing to coat. Sprinkle 1 tbsp chopped fresh parsley before serving warm as a tapa or appetizer.
Frequently asked questions
How long does Crisped Chorizo and Potato Tapas with Sherry Vinegar take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Crisped Chorizo and Potato Tapas with Sherry Vinegar?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chorizo sausage, sliced from drying out.
Can I substitute ingredients in Crisped Chorizo and Potato Tapas with Sherry Vinegar?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Crisped Chorizo and Potato Tapas with Sherry Vinegar for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Crisped Chorizo and Potato Tapas with Sherry Vinegar?
Spanish pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
