Sautéed Chorizo and Potato Pan with Smoked Paprika
A vibrant Spanish-inspired skillet dish featuring spicy chorizo and tender potatoes enhanced by smoky paprika and garlic. This spanish-inspired spanish ready in about 30 minutes pairs olive oil, minced garlic cloves, smoked paprika 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, sliced into 1/4-inch rounds chorizo sausage
- 2 medium (about 12 oz), peeled and diced into 1/2-inch cubes russet potatoes
- 3 tbsp olive oil
- 3, minced garlic cloves
- 1 tbsp smoked paprika
- 2 tbsp, chopped fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 2 diced medium russet potatoes (1/2-inch cubes) and cook for 10-12 minutes, stirring occasionally, until tender and golden on the edges.
- Step 2: Push potatoes to the side, add 8 oz sliced chorizo sausage (1/4-inch rounds) to the skillet and sauté for 4 minutes until the edges are crispy and the fat renders.
- Step 3: Stir in 3 minced garlic cloves and 1 tbsp smoked paprika, cooking for 1 minute until fragrant.
- Step 4: Combine the potatoes and chorizo, season with 1 tsp salt and 1/2 tsp black pepper, and cook together for 2 more minutes to meld flavors.
- Step 5: Remove from heat and sprinkle 2 tbsp chopped fresh parsley on top before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Chorizo and Potato Pan with Smoked Paprika 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 Sautéed Chorizo and Potato Pan 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 olive oil from drying out.
Can I substitute ingredients in Sautéed Chorizo and Potato Pan 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 Sautéed Chorizo and Potato Pan 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 Sautéed Chorizo and Potato Pan with Smoked Paprika?
Spanish spanish 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.
