Name: Spanish Chorizo & Potato Skillet with Smoked Paprika Aioli
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 6 oz Spanish chorizo, sliced into coins; 2 medium Yukon Gold potatoes, diced (about 8 oz); 1 medium yellow onion, thinly sliced; 2 tbsp olive oil, divided; 1/2 tsp smoked paprika; 1/2 cup mayonnaise; 1 small garlic clove, grated; 1 tsp lemon juice, plus extra wedges for serving; 1/2 tsp smoked paprika (for aioli); 1 tbsp fresh flat-leaf parsley, chopped (for garnish); Kosher salt, to taste; Freshly ground black pepper, to taste

Spanish Chorizo & Potato Skillet with Smoked Paprika Aioli

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This Spanish Chorizo & Potato Skillet is a bold, rustic rendition of a classic tapa, perfect for sharing. Spicy chorizo and golden potatoes get deeply caramelized in the skillet, while the sweet onions and a hit of smoked paprika add layers of savory, smoky flavor. The creamy, garlicky smoked paprika aioli brings everything together, adding a cool contrast to the dish’s warmth. Finished with fresh parsley and bright lemon, it’s a perfect centerpiece for a casual family-style meal. Enjoy alongside a crisp green salad to balance the richness.

Ingredients

Instructions

Bring a medium pot of salted water to a boil. Add the diced potatoes and parboil for 5 minutes, until just barely tender. Drain and set aside.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chorizo and sauté until browned and slightly crispy, about 3-4 minutes. Remove chorizo with a slotted spoon and set aside, leaving the fat in the pan.
Add remaining 1 tbsp olive oil to the skillet. Add parboiled potatoes in a single layer. Let cook undisturbed for 3-4 minutes, then toss and continue to cook until golden and crisp, about 8 minutes total.
Add sliced onion and 1/2 tsp smoked paprika to the potatoes. Sauté, stirring occasionally, until onions are soft and caramelized, about 5 minutes. Season with salt and pepper to taste.
Return browned chorizo to the skillet and toss everything together until warmed through. Remove from heat.
While skillet cooks, make the smoked paprika aioli: In a small bowl, combine mayonnaise, grated garlic, 1 tsp lemon juice, and 1/2 tsp smoked paprika. Mix until smooth. Season with a pinch of salt.
Transfer chorizo and potato mixture to a large serving dish or serve straight from the skillet. Drizzle with smoked paprika aioli, sprinkle with chopped parsley, and serve with extra lemon wedges. Enjoy family-style.