Sautéed Chorizo and Potatoes with Roasted Red Peppers
This Spanish-inspired dish features spicy chorizo sautéed with tender potatoes and smoky roasted red peppers for a bold and flavorful meal. This spanish-inspired pork ready in about 35 minutes pairs Spanish chorizo, sliced, medium potatoes, peeled and diced, roasted red peppers, sliced 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
- 200 g Spanish chorizo, sliced
- 400 g medium potatoes, peeled and diced
- 150 g roasted red peppers, sliced
- 3 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- 3 cloves garlic cloves, minced
- 2 tbsp fresh parsley, chopped
- to taste salt
- to taste black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add 400 g diced potatoes and cook for 12-15 minutes, stirring occasionally, until golden and tender.
- Step 2: Add 200 g sliced Spanish chorizo and 3 minced garlic cloves to the skillet with the potatoes. Sauté for 5 minutes until the chorizo releases its oil and becomes slightly crispy.
- Step 3: Stir in 150 g sliced roasted red peppers and 1 tsp smoked paprika, cooking for another 3 minutes until heated through and fragrant.
- Step 4: Season with salt and black pepper to taste, then remove from heat and sprinkle 2 tbsp chopped fresh parsley over the top before serving.
Frequently asked questions
How long does Sautéed Chorizo and Potatoes with Roasted Red Peppers take to make?
Total time is about 35 minutes (10 min prep + 25 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 Potatoes 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 spanish chorizo, sliced from drying out.
Can I substitute ingredients in Sautéed Chorizo and Potatoes 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 Potatoes with Roasted Red Peppers 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 Potatoes with Roasted Red Peppers?
Spanish pork 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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