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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
