Grilled Spanish Chorizo with Roasted Piquillo Peppers

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Spicy Spanish chorizo grilled to perfection paired with sweet roasted piquillo peppers for a bold and smoky appetizer. This Spanish-inspired grilling recipe, 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.

Prep: 10 min Cook: 15 min Serves 4 Spanish cuisine 280 cal/serving

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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

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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.