Take yourself to the street of La Ramba, in Barcelona, Spain, with this smoky chorizo and potatoes tapas dish.

15 mins
30 mins


  • Microwave-safe bowl
  • Medium bowl



  • 1.5 lbs Little Potatoes
  • 1.7 fl. oz water


  • 2 tsp smoked paprika
  • 1 lemon, juice and zest
  • 2 Tbsp extra virgin olive oil
  • (To taste) salt and pepper


  • 1 chorizo
  • 1/2 cup Kalamata olives, halved
  • 3/4 cup Greek feta, cubed
  • 4 scallions
  • 1/2 cup favorite sprouts or micro-greens


  • Step 1

    Preheat grill to medium.

  • Step 2

    Put little potatoes in a microwavable bowl with the water, cover with plastic wrap and cook in the microwave for six minutes on high setting. Remove remaining water from the potatoes.

  • Step 3

    In a separate bowl, mix all ingredients for the vinaigrette, season with salt and pepper to taste. Mix two teaspoons of vinaigrette with little potatoes and put aside.

  • Step 4

    Cut chorizo in half lengthwise and grill for about two minutes on each side (this is for a cured chorizo. If it is a fresh one, grill it like a sausage for about 15 minutes). Let it rest for five minutes, then chop in thin slices.

  • Step 5

    Grill scallions for two minutes, chop in small pieces, and put aside.

  • Step 6

    Mix Kalamata olives, feta, chorizo, and scallions in a bowl with one teaspoon of the vinaigrette.

  • Step 7

    Press the potatoes gently to form a patty and grill on each side for two minutes.

  • Step 8

    Mix the rest of the vinaigrette with your sprouts.

  • Step 9

    Assemble each bite size: The base is one little potato, then add one spoon of the chorizo mix and finish with some sprouts on top.