Sautéed Chorizo and Potato Skillet with Smoked Paprika
A hearty Spanish-inspired skillet dish featuring spicy chorizo and tender potatoes infused with smoky paprika and garlic. This spanish-inspired spanish ready in about 35 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 320 calories and feeds 4, 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 Spanish chorizo sausage
- 2 medium, peeled and diced into 1/2-inch cubes russet potatoes
- 3 tbsp olive oil
- 4, minced garlic cloves
- 1 tbsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp, chopped fresh parsley
- 1/4 cup water
Instructions
- Step 1: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 8 oz sliced Spanish chorizo and sauté for 3-4 minutes until the edges are crispy and oil is released.
- Step 2: Add 4 minced garlic cloves and 1 tbsp smoked paprika to the skillet, stirring for 30 seconds until fragrant.
- Step 3: Stir in 2 medium diced russet potatoes, 1 tsp salt, and 1/2 tsp black pepper. Pour in 1/4 cup water, cover, and cook for 12-15 minutes over medium-low heat, stirring occasionally until potatoes are tender.
- Step 4: Remove lid and cook uncovered for 3-4 minutes, allowing excess moisture to evaporate and edges of potatoes to crisp.
- Step 5: Sprinkle 2 tbsp chopped fresh parsley over the top before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Chorizo and Potato Skillet 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 Sautéed Chorizo and Potato Skillet 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 Skillet 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 Skillet with Smoked Paprika 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 Sautéed Chorizo and Potato Skillet 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.
