Sautéed Chorizo and Potato Spanish Tapas

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

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.

Ingredients

• 200 g Spanish chorizo sausage
• 3 (about 450 g) medium potatoes
• 3 tbsp extra virgin olive oil
• 3 minced garlic cloves
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

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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.