Sautéed Chorizo and Potato Tapa with Garlic and Paprika

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

This Spanish tapa features diced potatoes and chorizo sautéed with garlic and smoked paprika for a savory, smoky flavor perfect for sharing. This Spanish recipe, ready in about 30 minutes, pairs russet potatoes, Spanish chorizo, 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 3, 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

• 2 medium (about 400g) russet potatoes
• 150g Spanish chorizo
• 3 tbsp olive oil
• 3 minced garlic cloves
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Peel and dice 2 medium russet potatoes into 1/2-inch cubes. Rinse under cold water and pat dry thoroughly.
2. Step 2: Heat 3 tbsp olive oil in a large nonstick skillet over medium heat. Add the diced potatoes and cook for 10 minutes, stirring occasionally, until they start to turn golden and crisp at the edges.
3. Step 3: Slice 150g Spanish chorizo into 1/4-inch half-moons and add to the skillet with the potatoes. Cook for 5 minutes, stirring, until the chorizo releases its oils and crisps slightly.
4. Step 4: Add 3 minced garlic cloves and 1 tsp smoked paprika to the pan, stirring well to coat the potatoes and chorizo. Sauté for 2 minutes until fragrant.
5. Step 5: Season with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat and sprinkle with 1 tbsp chopped fresh parsley before serving warm.