Sautéed Chorizo and Potato Tapa with Smoked Paprika
A classic Spanish tapa featuring spicy chorizo and tender potatoes, sautéed with smoky paprika for a flavorful appetizer or snack. This spanish-inspired spanish ready in about 25 minutes pairs Olive oil, Smoked paprika, finely minced Garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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
- 8 oz, sliced into 1/4-inch rounds Spanish chorizo sausage
- 2 medium, peeled and diced into 1/2-inch cubes Yukon gold potatoes
- 3 tbsp Olive oil
- 1 tsp Smoked paprika
- 2, finely minced Garlic cloves
- 2 tbsp, chopped Fresh parsley
- to taste Salt
- 1/4 tsp Black pepper
Instructions
- Step 1: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 2 diced Yukon gold potatoes and cook for 8-10 minutes, stirring occasionally until golden and tender.
- Step 2: Add 8 oz sliced Spanish chorizo, 2 minced garlic cloves, 1 tsp smoked paprika, 1/4 tsp black pepper, and salt to taste. Sauté together with potatoes for 5-6 minutes until the chorizo is crisp at the edges and garlic is fragrant.
- Step 3: Remove from heat and stir in 2 tbsp chopped fresh parsley. Serve warm as a tapa or side dish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Chorizo and Potato Tapa with Smoked Paprika take to make?
Total time is about 25 minutes (10 min prep + 15 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 Smoked 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 olive oil from drying out.
Can I substitute ingredients in Sautéed Chorizo and Potato Tapa with Smoked 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 Smoked Paprika for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Smoked 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.
