Sautéed Spanish Chorizo and Potato Skillet

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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.

Ingredients

• 8 oz, sliced into 1/4-inch rounds Spanish chorizo
• 2 cups, peeled and diced into 1/2-inch cubes Yukon gold potatoes
• 2 tbsp Extra virgin olive oil
• 3 minced Garlic cloves
• 1 tsp Sweet smoked paprika
• 1/2 tsp Salt
• 2 tbsp, chopped Fresh parsley
• 1/4 tsp, freshly ground Black pepper

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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.