Sautéed Chorizo and Potato Tapa with Roasted Garlic Aioli
A classic Spanish tapa featuring sautéed spicy chorizo and diced potatoes served with a smooth roasted garlic aioli. This spanish ready in about 25 minutes blends Olive oil, Roasted garlic cloves, Mayonnaise into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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, sliced into 1/4-inch rounds Spanish chorizo
- 300 g, peeled and diced into 1/2-inch cubes Russet potatoes
- 3 tbsp Olive oil
- 4 cloves Roasted garlic cloves
- 1/3 cup Mayonnaise
- 1 tbsp Lemon juice
- 1/2 tsp Smoked paprika
- to taste Salt
- 1 tbsp, finely chopped Fresh parsley
Instructions
- Step 1: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add 300 g diced Russet potatoes and cook for 10 minutes, stirring occasionally until the edges are golden and potatoes are tender.
- Step 2: Push potatoes to the side and add 200 g sliced Spanish chorizo to the skillet, cooking for 5 minutes until the chorizo is browned and slightly crisp, stirring with potatoes once combined.
- Step 3: Meanwhile, in a small bowl, mash 4 roasted garlic cloves with 1/3 cup mayonnaise, 1 tbsp lemon juice, 1/2 tsp smoked paprika, and salt to taste until smooth and creamy.
- Step 4: Remove the chorizo and potatoes from heat, sprinkle with 1 tbsp finely chopped fresh parsley, and transfer to a serving plate.
- Step 5: Serve hot with the roasted garlic aioli on the side for dipping.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Chorizo and Potato Tapa with Roasted Garlic Aioli take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Sautéed Chorizo and Potato Tapa with Roasted Garlic Aioli?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Sautéed Chorizo and Potato Tapa with Roasted Garlic Aioli?
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 Roasted Garlic Aioli 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 Roasted Garlic Aioli?
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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