Grilled Spanish Chorizo with Roasted Piquillo Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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.

Prep: 10 min Cook: 15 min Serves 4 Spanish cuisine 280 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.

More Bakeware & baking tools → Shop all kitchen tools →

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.

Related recipes