Sautéed Spanish Chorizo with Roasted Red Peppers and Potatoes

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

This dish layers spicy Spanish chorizo with tender roasted red peppers and crispy potatoes for a hearty regional Spanish flavor. This spanish-inspired bbq & smoked ready in about 50 minutes pairs halved baby potatoes, olive oil, smoked paprika 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: 15 min Cook: 35 min Serves 4 Spanish cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 lb halved baby potatoes with 1 tbsp olive oil, 1/2 tsp sea salt, and 1/2 tsp smoked paprika. Spread on a baking sheet and roast for 25 minutes until crisp and golden.
  2. Step 2: While potatoes roast, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 8 oz sliced Spanish chorizo and sauté for 4-5 minutes until edges are crispy and oil is released.
  3. Step 3: Add 3 minced garlic cloves and 2 sliced red bell peppers to the skillet. Cook for 6-7 minutes, stirring occasionally, until peppers soften and garlic is fragrant.
  4. Step 4: Add roasted potatoes to the skillet, season with 1/2 tsp sea salt and 1/2 tsp black pepper. Toss gently and cook for 2 more minutes to combine flavors.
  5. Step 5: Remove from heat and sprinkle 2 tbsp chopped fresh parsley over the top before serving.

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Frequently asked questions

How long does Sautéed Spanish Chorizo with Roasted Red Peppers and Potatoes take to make?

Total time is about 50 minutes (15 min prep + 35 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 with Roasted Red Peppers and Potatoes?

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 halved baby potatoes from drying out.

Can I substitute ingredients in Sautéed Spanish Chorizo with Roasted Red Peppers and Potatoes?

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 with Roasted Red Peppers and Potatoes 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 Spanish Chorizo with Roasted Red Peppers and Potatoes?

Spanish bbq & smoked 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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