Sautéed Chorizo and Potato Tapas with Smoked Paprika

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A flavorful Spanish tapa combining spicy chorizo and tender potatoes, sautéed with smoky paprika and garlic for a perfect appetizer or snack. This Spanish recipe, ready in about 27 minutes, pairs Spanish chorizo, small potatoes, and extra virgin olive oil for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 Spanish chorizo, sliced into 1/4-inch rounds
• 400 g small potatoes, peeled and diced into 1/2-inch cubes
• 3 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• 3 garlic cloves, minced
• 1/2 tsp sea salt
• 2 tbsp fresh flat-leaf parsley, chopped

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Instructions

1. Step 1: Heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add 400 g diced small potatoes and cook for 10 minutes, stirring occasionally, until golden and tender.
2. Step 2: Add 200 g sliced Spanish chorizo and 3 minced garlic cloves to the skillet. Sauté for 5 minutes until the chorizo releases its oils and the garlic is fragrant.
3. Step 3: Sprinkle 1 tsp smoked paprika and 1/2 tsp sea salt over the mixture. Stir well and cook for another 2 minutes until the paprika is fragrant and coats the ingredients.
4. Step 4: Remove from heat and garnish with 2 tbsp chopped fresh flat-leaf parsley before serving warm.