Sautéed Chorizo and Potato Tapa with Garlic Aioli

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A classic Spanish tapa featuring spicy chorizo and tender potatoes, served with a creamy garlic aioli for dipping. This Spanish recipe, ready in about 25 minutes, pairs Spanish chorizo sausage, Yukon gold 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 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 Yukon gold potatoes
• 3 tbsp Extra virgin olive oil
• 3, minced Garlic cloves
• 1/4 cup Mayonnaise
• 1 tbsp Lemon juice
• 1 tsp Smoked paprika
• 1/2 tsp Salt
• 1 tbsp chopped for garnish Fresh parsley

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Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add 2 diced Yukon gold potatoes (1/2-inch cubes) and 1/2 tsp salt. Sauté for 10-12 minutes, stirring occasionally, until potatoes are golden and tender.
2. Step 2: Push potatoes to one side of the skillet, add 1 tbsp olive oil and 8 oz sliced Spanish chorizo rounds. Cook for 4-5 minutes until chorizo is browned and releases its oils.
3. Step 3: In a small bowl, combine 1/4 cup mayonnaise, 3 minced garlic cloves, 1 tbsp lemon juice, and 1 tsp smoked paprika. Mix well to create the garlic aioli.
4. Step 4: Serve the chorizo and potatoes hot, garnished with 1 tbsp chopped fresh parsley alongside a small bowl of garlic aioli for dipping.