Grilled Spanish Chorizo with Roasted Piquillo Peppers
Spicy Spanish chorizo grilled to perfection paired with sweet roasted piquillo peppers for a bold and smoky appetizer. This spanish-inspired grilling ready in about 25 minutes pairs Spanish chorizo sausage, piquillo peppers (jarred), extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz Spanish chorizo sausage
- 8 oz piquillo peppers (jarred)
- 2 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- 2 cloves garlic clove
- 2 tbsp chopped fresh parsley
- to taste sea salt
- to taste black pepper
Instructions
- Step 1: Preheat a grill pan over medium-high heat. Slice 12 oz Spanish chorizo sausage into 1/2-inch rounds and brush with 1 tbsp extra virgin olive oil. Grill for 3-4 minutes per side until edges are crispy and fragrant.
- Step 2: Meanwhile, drain 8 oz jarred piquillo peppers and pat dry. Toss with 1 tbsp extra virgin olive oil, 1 tsp smoked paprika, 2 minced garlic cloves, sea salt, and black pepper. Spread on a baking sheet and roast in a preheated 400°F oven for 10 minutes until slightly charred and softened.
- Step 3: Remove the chorizo and peppers from heat. Arrange the grilled chorizo on a serving plate and top with roasted piquillo peppers. Garnish with 2 tbsp chopped fresh parsley and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Spanish Chorizo with Roasted Piquillo Peppers take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Spanish Chorizo with Roasted Piquillo Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spanish chorizo sausage from drying out.
Can I substitute ingredients in Grilled Spanish Chorizo with Roasted Piquillo Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Spanish Chorizo with Roasted Piquillo Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Spanish Chorizo with Roasted Piquillo Peppers?
Spanish grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
