Sautéed Chorizo and Potato Spanish Tapas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A classic Spanish tapa featuring spicy chorizo and tender potatoes sautéed with smoky paprika and garlic. This Spanish recipe (gluten free), ready in about 30 minutes, pairs Spanish chorizo sausage, medium potatoes, extra virgin olive oil 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 rice, quinoa, or a quick salad. 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 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Peel and dice 3 medium potatoes into 1/2-inch cubes. Rinse and pat dry.
  2. Step 2: Heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add the diced potatoes and cook for 10-12 minutes, stirring occasionally, until golden and tender.
  3. Step 3: Slice 200 g Spanish chorizo into 1/4-inch rounds and add to the skillet with the potatoes. Sauté together for 5 minutes until the chorizo releases its oils and crisps at the edges.
  4. Step 4: Stir in 3 minced garlic cloves and 1 tsp smoked paprika, cooking for 1-2 minutes until fragrant but not burnt.
  5. Step 5: Season with 1/2 tsp sea salt and 1/4 tsp black pepper, tossing everything to combine.
  6. Step 6: Remove from heat and sprinkle 2 tbsp chopped fresh parsley on top before serving warm.

Frequently asked questions

How long does Sautéed Chorizo and Potato Spanish Tapas 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 Tapas?

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 spanish chorizo sausage from drying out.

Can I substitute ingredients in Sautéed Chorizo and Potato Spanish Tapas?

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 Tapas 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.

Is Sautéed Chorizo and Potato Spanish Tapas gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes