Chorizo & Paprika Potato Recipe – Spanish Aioli Drizzle

Last Updated on 2 months by Neha Deshmukh

Chorizo & Paprika Potato Recipe – Spanish Aioli Drizzle

Hey everyone! I’m so excited to share this recipe with you – it’s a total flavour bomb! I first stumbled upon a version of these potatoes while travelling through Spain, and I’ve been tweaking it ever since to get it just right. The crispy potatoes, smoky chorizo, and creamy aioli are a match made in heaven. Trust me, you’ll want to make this!

Why You’ll Love This Recipe

This isn’t just another potato dish. It’s a little bit special. The combination of spicy chorizo, smoky paprika, and a vibrant Spanish aioli is seriously addictive. It’s relatively quick to make – perfect for a weeknight treat or a weekend gathering. Plus, it’s a fantastic way to impress your friends and family with something a little different.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 lb (450g) small new potatoes, cut into bite-sized pieces
• 8 oz (225g) Spanish chorizo sausage, diced
• 1 large shallot, sliced thinly
• ½ tsp smoked paprika (hot or mild)
• 1 Tbsp olive oil
• 1 clove garlic, crushed
• 1 egg yolk
• 1 Tbsp sherry vinegar
• ¼ lemon, juiced
• ½ cup (120ml) vegetable oil
• ¼ tsp salt

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate the dish.

• Spanish Chorizo: This is key! Look for Spanish chorizo – it’s cured and has a wonderful smoky, paprika-rich flavour. It’s different from Mexican chorizo, so make sure you grab the right one.
• Smoked Paprika: You can choose between hot or mild smoked paprika depending on your spice preference. I personally love a little kick, so I usually go for the hot variety.
• Sherry Vinegar: Don’t skip this! Sherry vinegar adds a unique tanginess to the aioli that you just won’t get with other vinegars. It’s worth seeking out. If you absolutely can’t find it, white wine vinegar is a possible substitute, but it won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Boil the Potatoes: First, pop your bite-sized potatoes into a pot of salted water and boil until they’re tender – about 15-20 minutes. Drain them well. We want them ready to get crispy!
2. Start the Chorizo: While the potatoes are boiling, heat the olive oil in an oven-safe skillet over medium heat. Add the diced chorizo and cook for 3-4 minutes, until it starts to brown and release its lovely oils.
3. Sauté the Shallot: Add the sliced shallot to the skillet with the chorizo and sauté until it’s softened and translucent – another 2-3 minutes.
4. Coat the Potatoes: Add the drained potatoes to the skillet and toss everything together. Sprinkle with the smoked paprika and salt, making sure the potatoes are evenly coated.
5. Roast to Crispy Perfection: Pop the skillet into a preheated oven at 375°F (190°C) and roast for 20 minutes, giving it a good stir halfway through. You want those potatoes beautifully golden and crispy!
6. Make the Aioli: While the potatoes are roasting, let’s whip up the aioli. In a food processor, blend the egg yolk, crushed garlic, sherry vinegar, and lemon juice until combined. Slowly drizzle in the vegetable oil while blending continuously – this is where the magic happens and it transforms into a creamy mayonnaise. Season with salt.
7. Serve & Enjoy: Once the potatoes are crispy and golden, take them out of the oven and drizzle generously with the Spanish aioli. Serve immediately and enjoy!

Expert Tips

Here are a few things I’ve learned along the way:

• Don’t overcrowd the skillet when roasting the potatoes. If necessary, use two skillets to ensure they get nice and crispy.
• For an extra flavour boost, add a pinch of cayenne pepper to the potatoes along with the paprika.
• Make sure your egg yolk is at room temperature when making the aioli – it helps it emulsify better.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: Adjust the amount of smoked paprika to control the heat. A pinch of cayenne pepper also works wonders!
• Gluten-Free: This recipe is naturally gluten-free, but always double-check the chorizo packaging to be sure.
• Vegan Adaptation: Use plant-based chorizo and a vegan mayonnaise to make this dish vegan-friendly. My friend, Priya, swears by the vegan chorizo from a local market!
• Festival Adaptations: Serve these potatoes as part of a tapas spread with some crusty bread and olives. It’s a guaranteed crowd-pleaser!

Serving Suggestions

These potatoes are fantastic on their own, but they also pair well with:

• A simple green salad
• Grilled fish or chicken
• A glass of crisp white wine or a refreshing sangria

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The potatoes will lose some of their crispiness, but they’ll still be delicious! The aioli is best used fresh, but can also be stored in the fridge for a day or two.

FAQs

Let’s answer some common questions:

• What type of potatoes work best for this recipe? New potatoes are ideal because they have a waxy texture that holds their shape well when boiled and roasted.
• Can I make the aioli ahead of time? Yes, you can make the aioli up to a day in advance and store it in the refrigerator. Just give it a good whisk before serving.
• What is the best way to get the potatoes crispy? Make sure the potatoes are well-drained after boiling and don’t overcrowd the skillet when roasting.
• Can I use a different type of sausage instead of chorizo? While chorizo is the star of the show, you could experiment with other spicy sausages like Italian sausage. It won’t be quite the same, but it can still be tasty!
• What does sherry vinegar add to the aioli? Sherry vinegar provides a unique tanginess and complexity that elevates the aioli beyond a simple mayonnaise.