Sautéed Chorizo and Potato Tapas with Smoked Paprika

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A flavorful Spanish tapa combining spicy chorizo and tender potatoes, sautéed with smoky paprika and garlic for a perfect appetizer or snack. This spanish ready in about 27 minutes pairs Spanish chorizo, small potatoes, extra virgin olive oil 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.

Prep: 10 min Cook: 17 min Serves 4 Spanish cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Sautéed Chorizo and Potato Tapas with Smoked Paprika take to make?

Total time is about 27 minutes (10 min prep + 17 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 Tapas 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 spanish chorizo from drying out.

Can I substitute ingredients in Sautéed Chorizo and Potato Tapas 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 Tapas 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 Tapas 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.

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