Sautéed Chorizo and Potato Tapa with Garlic and Paprika

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

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.

Prep: 10 min Cook: 20 min Serves 3 Spanish cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Sautéed Chorizo and Potato Tapa with Garlic and Paprika 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 Tapa with Garlic and Paprika?

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 russet potatoes from drying out.

Can I substitute ingredients in Sautéed Chorizo and Potato Tapa with Garlic and Paprika?

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 Tapa with Garlic and Paprika for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Tapa with Garlic and Paprika?

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.

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