Sautéed Chorizo and Potato Tapa with Roasted Red Peppers
A traditional Spanish tapa featuring spicy chorizo and tender potatoes, accented with smoky roasted red peppers for a bold flavor combination. This spanish ready in about 30 minutes pairs sliced into strips roasted red peppers, extra virgin olive oil, smoked paprika 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
- 200 g, sliced into 1/4-inch rounds Spanish chorizo
- 400 g, peeled and diced into 1/2-inch cubes small potatoes
- 150 g, sliced into strips roasted red peppers
- 3 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- 1/2 tsp sea salt
- 2 tbsp, chopped fresh parsley
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add 400 g diced potatoes and 1/2 tsp sea salt, sauté for 10-12 minutes, stirring occasionally, until the potatoes are golden and tender.
- Step 2: Push the potatoes to one side of the skillet and add 3 tbsp extra virgin olive oil along with 200 g sliced Spanish chorizo. Cook over medium heat for 5-6 minutes until the chorizo releases its oils and edges crisp slightly.
- Step 3: Mix in 150 g sliced roasted red peppers and 1 tsp smoked paprika, stirring to combine. Cook for an additional 2 minutes until the peppers are heated through and the flavors meld.
- Step 4: Season with 1/4 tsp black pepper, scatter 2 tbsp chopped fresh parsley over the top, stir gently, and serve warm as a flavorful tapa.
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 Red Peppers 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 Roasted Red Peppers?
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 extra virgin olive oil from drying out.
Can I substitute ingredients in Sautéed Chorizo and Potato Tapa with Roasted Red Peppers?
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 Red Peppers 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 Red Peppers?
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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