Pan-Seared Chorizo and Potato Tapas with Smoked Paprika

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

This vibrant tapa features diced potatoes and spicy chorizo sautéed with smoked paprika and garlic, creating a flavorful small plate perfect for sharing. This Spanish-inspired recipe (gluten free), ready in about 30 minutes, turns extra virgin olive oil, garlic cloves, minced, smoked paprika into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 350 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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: 20 min Serves 4 Spanish cuisine 350 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb medium potatoes, peeled and diced 1/2-inch
8 oz Spanish chorizo, sliced into 1/4-inch rounds
3 tbsp extra virgin olive oil
3 garlic cloves, minced
1 tsp smoked paprika
1 tsp sea salt
1 tbsp fresh parsley, chopped

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add 1 lb diced potatoes and 1 tsp sea salt. Cook, stirring occasionally, for 10-12 minutes until potatoes are golden and tender.
Step 2: Add 3 minced garlic cloves and 8 oz sliced Spanish chorizo to the skillet. Sauté for 5 minutes until chorizo is browned and garlic is fragrant.
Step 3: Stir in 1 tsp smoked paprika and cook for an additional 1 minute to toast the spice. Remove from heat, sprinkle 1 tbsp chopped fresh parsley on top, and serve warm.