Air Fryer Potatoes with Chorizo and Vegetables - Quick Spanish Recipe
A flavorful recipe inspired by Spanish cuisine, combining golden crispy potatoes with smoky chorizo and fresh vegetables, all cooked in the air fryer. Perfect for a quick weeknight dinner, this recipe brings bold flavors and varied textures to a single basket. Served with a creamy aioli sauce, it is an explosion of Mediterranean tastes.
Steps
- 1
Cut the small potatoes into quarters, preferably of equal size for even cooking.
- 2
In a large bowl, toss the potatoes well with the olive oil, sweet paprika, salt, and pepper until each piece is evenly coated.
- 3
Transfer the potatoes to the air fryer basket and cook at 180°C (350°F) for 10 minutes. No need to preheat the air fryer.
- 4
While the potatoes are cooking, dice the zucchini into 2 cm cubes, slice the red onion thinly, cut the red bell pepper into strips, and slice the chorizo into rounds about 1 cm thick.
- 5
After 10 minutes, open the air fryer and add the bell pepper, red onion, dried rosemary, and zucchini over the potatoes. Stir well, then arrange the chorizo slices on top.
- 6
Continue cooking at 180°C for another 10-12 minutes, until the vegetables are tender and lightly browned, and the chorizo is hot and slightly crisp at the edges.
- 7
Check that the potatoes are fully tender - if they are still firm in the center, cook for another 2-3 minutes. Serve hot, alongside an aioli sauce if desired.
Shopping list
500 g baby potatoes, 1 red onion, 1 bell pepper, 1 zucchini, 175 g chorizo, 1.5 tsp paprika powder, a splash of oil, 1 tsp dried rosemary, a pinch of salt and pepper
Recipe story
Chorizo, that emblematic cured sausage of Spanish cuisine, traces its origins to the Iberian Peninsula, where the tradition of seasoning pork with paprika dates back to the 16th century, after the arrival of bell peppers from the New World. Around the same time, the potato - also brought from the Americas - was initially regarded as a botanical curiosity at European royal courts before becoming a staple food in kitchens worldwide. This recipe celebrates that historic encounter between two ingredients that traveled across continents: the potato, now indispensable in global gastronomy, and chorizo, with its unmistakable smoky paprika flavor. The air fryer adaptation pays homage to this heritage by reducing cooking time and intensifying the flavors, creating a culinary experience that blends centuries of tradition with modern innovation.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Rosemary
In ancient Rome, rosemary was a symbol of remembrance and fidelity, used in bridal crowns and funeral rites. Legend says that the goddess Venus, emerging from the sea waves, created rosemary.
Paprika
Paprika, a emblematic spice brought to Europe by Christopher Columbus from the New World. Although associated with Hungarian cuisine, its origins are in Central America, where it was used by the Aztecs.
Onion
Probably originating in Central or West Asia, onions were cultivated in ancient Egypt, where they were considered a symbol of eternity and placed in tombs. In ancient Greece, athletes ate them to balance their blood, and in Rome, they were a staple food for soldiers. During the Middle Ages, onions were believed to protect against arrows and the plague.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
Potato
Although today it seems indispensable on the table, the potato was long viewed with suspicion in Europe. Arriving from the Andes in the 16th century, it was considered a diabolical plant, even poisonous, due to its toxic leaves and fruits. It wasn't until the 18th century, thanks to promoters like Antoine-Augustin Parmentier, that the potato became a staple food, saving Europe from famine.
Zucchini
Although today we associate them with light summer cuisine, zucchini were first cultivated in ancient Mexico over 7,000 years ago. They were brought to Europe by Spanish explorers in the 16th century.
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