Pan-Fried Chorizo and Potatoes with Smoked Paprika

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Sautéed spicy Spanish chorizo and crispy potatoes tossed with smoked paprika and garlic for a hearty skillet dish. This Spanish-inspired pork recipe, ready in about 35 minutes, pairs Spanish chorizo sausage, medium potatoes, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 10 min Cook: 25 min Serves 3 Spanish cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 diced medium potatoes (about 1 lb) and season with 1 tsp salt and 1/2 tsp black pepper. Cook, stirring occasionally, for 12-15 minutes until golden and tender.
  2. Step 2: Push potatoes to one side of the skillet and add 8 oz sliced Spanish chorizo rounds. Sauté the chorizo for 4-5 minutes until edges are crispy and oil is rendered.
  3. Step 3: Stir in 3 minced garlic cloves and 1 tbsp smoked Spanish paprika, cooking for 1 minute until fragrant and the spices coat the potatoes and chorizo.
  4. Step 4: Combine all ingredients in the skillet and cook together for an additional 2 minutes, allowing flavors to meld.
  5. Step 5: Remove from heat and sprinkle with 2 tbsp chopped fresh parsley before serving.

Frequently asked questions

How long does Pan-Fried Chorizo and Potatoes with Smoked Paprika take to make?

Total time is about 35 minutes (10 min prep + 25 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 Pan-Fried Chorizo and Potatoes with Smoked Paprika?

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 spanish chorizo sausage from drying out.

Can I substitute ingredients in Pan-Fried Chorizo and Potatoes with Smoked Paprika?

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 Pan-Fried Chorizo and Potatoes with Smoked Paprika 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 Pan-Fried Chorizo and Potatoes with Smoked Paprika?

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.

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