Sautéed Chorizo and Potato Tapa with Roasted Red Peppers

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A traditional Spanish tapa featuring spicy chorizo and tender potatoes, accented with smoky roasted red peppers for a bold flavor combination. This Spanish recipe, ready in about 30 minutes, pairs Spanish chorizo, small potatoes, roasted red peppers 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: 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.
  2. 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.
  3. 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.
  4. 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.

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