Sautéed Spanish Chorizo and Potato Skillet

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

A rustic skillet dish featuring spicy Spanish chorizo and tender golden potatoes, perfect for a hearty meal. This Spanish recipe, ready in about 30 minutes, pairs Spanish chorizo, Yukon gold potatoes, Extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 10 min Cook: 20 min Serves 3 Spanish cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat until shimmering. Add 2 cups diced Yukon gold potatoes and 1/2 tsp salt, cooking for 10 minutes, stirring occasionally, until the potatoes are tender and golden on the edges.
  2. Step 2: Add 8 oz sliced Spanish chorizo and 3 minced garlic cloves to the skillet, sauté over medium heat for 4-5 minutes until the chorizo is browned and the garlic is fragrant but not burnt.
  3. Step 3: Sprinkle 1 tsp sweet smoked paprika and 1/4 tsp freshly ground black pepper over the mixture, stirring well to coat the potatoes and chorizo evenly; cook for an additional 2 minutes until the spices are aromatic.
  4. Step 4: Remove from heat and garnish with 2 tbsp chopped fresh parsley before serving warm.

Frequently asked questions

How long does Sautéed Spanish Chorizo and Potato Skillet 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 Spanish Chorizo and Potato Skillet?

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 Spanish Chorizo and Potato Skillet?

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 Spanish Chorizo and Potato Skillet 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 Spanish Chorizo and Potato Skillet?

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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