Pan-Seared Chorizo and Potato Tapas with Garlic Aioli
Spicy Spanish chorizo slices sautéed with crispy potatoes, served with a creamy garlic aioli for dipping. This spanish-inspired snacks ready in about 30 minutes blends olive oil, smoked paprika, to taste salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 390 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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, sliced 1/4 inch thick Spanish chorizo sausage
- 4, peeled and diced into 1/2 inch cubes small potatoes
- 3 tbsp olive oil
- 1/2 tsp smoked paprika
- to taste salt
- to taste black pepper
- 1/2 cup mayonnaise
- 2, minced garlic cloves
- 1 tbsp lemon juice
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 diced small potatoes seasoned with 1/2 tsp smoked paprika, salt, and black pepper. Cook for 12-15 minutes, stirring occasionally, until golden and crispy on the outside and tender inside.
- Step 2: In a separate pan, heat 1 tbsp olive oil over medium-high heat. Add 8 oz sliced Spanish chorizo and sauté for 4-5 minutes until browned and fragrant, releasing its oils.
- Step 3: Combine chorizo with the crispy potatoes in the skillet and stir gently to mix and warm through for 2 minutes.
- Step 4: For the garlic aioli, whisk together 1/2 cup mayonnaise, 2 minced garlic cloves, and 1 tbsp lemon juice until smooth and creamy.
- Step 5: Serve the chorizo and potato mixture warm alongside small bowls of garlic aioli for dipping as a tapas-style appetizer.
Frequently asked questions
How long does Pan-Seared Chorizo and Potato Tapas with Garlic Aioli take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Chorizo and Potato Tapas with Garlic Aioli?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Chorizo and Potato Tapas with Garlic Aioli?
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-Seared Chorizo and Potato Tapas with Garlic Aioli for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Seared Chorizo and Potato Tapas with Garlic Aioli?
Spanish snacks 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.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
