Sautéed Chorizo and Potato Spanish Skillet
A hearty Spanish-inspired dish featuring spicy chorizo and tender potatoes cooked together with aromatic garlic and smoked paprika. This spanish-inspired spanish ready in about 30 minutes pairs olive oil, finely 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
- 200 g, sliced into 1/4-inch rounds Spanish chorizo
- 400 g, peeled and diced into 1/2-inch cubes potatoes
- 3 tbsp olive oil
- 3 cloves, finely minced garlic cloves
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Heat 3 tbsp olive oil in a large skillet over medium heat until shimmering. Add 400 g diced potatoes and cook for 12 minutes, stirring occasionally, until they start to soften and develop a golden crust.
- Step 2: Add 3 minced garlic cloves and 200 g sliced Spanish chorizo to the skillet, stirring well. Cook for 6 minutes until the chorizo releases its oils and the potatoes are tender.
- Step 3: Sprinkle 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper over the mixture, stirring to coat everything evenly. Cook for another 2 minutes until fragrant.
- Step 4: Remove from heat and garnish with 2 tbsp chopped fresh parsley 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 Spanish Skillet 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 Spanish Skillet?
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 Spanish Skillet?
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 Spanish Skillet 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 Spanish Skillet?
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.
