Bring the energy of La Rambla in Barcelona straight to your backyard with these smoky, savory tapas bites. Grilled Little Duos™ form the base for a punchy topping of chorizo, Kalamata olives, feta, and grilled scallions, all tied together with a smoked paprika and lemon vinaigrette and finished with fresh sprouts. They’re bite-sized, bold, and made for sharing, whether you’re hosting a tapas night, adding something special to a barbecue spread, or just making an ordinary evening feel like a little vacation.

On-the-Go Tip

These tapas are a natural fit for gatherings away from home. Prep the vinaigrette, chorizo mix, and microwaved potatoes ahead of time and pack them in separate containers, then grill and assemble on site for maximum freshness. Already-assembled bites also hold up well at room temperature for an hour or two, making them an easy transportable appetizer for parties and potlucks.

Kid-Friendly Tip

Assembly is where kids shine with this recipe. Set up a little tapas station and let them build each bite with a potato base, a spoonful of chorizo mix, and a pinch of sprouts on top. Younger kids can help halve the olives with a butter knife and whisk the vinaigrette. For milder palates, set aside a few potatoes topped with just feta and a tiny drizzle of vinaigrette, and let kids work their way up to the full smoky chorizo experience.

Prep
15 mins
Cook
30 mins
Serves
8
Ingredients
11
Keep screen awake while cooking

Equipment

  • Microwave-safe bowl
  • Medium bowl

Ingredients

Copy Ingredients Copied!

Potatoes:

  • 1.5 lbs Little Potatoes (this recipe uses Little Duos™, but you can use any variety you like!)
  • 50 ml water

Vinaigrette:

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

Chorizo:

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

Personalize This Recipe.

These AI tools can help you adapt this recipe to your needs, whether that's picky eaters, dietary restrictions, or needing to use whatever's in the fridge. Pick a tool, hit send, and chat to get a version that works for your family. Using Gemini? Your prompt is automatically copied so you can paste it once the window opens.

Ask ChatGPT Ask Claude Ask Perplexity Ask Gemini

Instructions

  • 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.