Pan-Fried Spanish Chorizo with Roasted Red Pepper Aioli
Sliced Spanish chorizo pan-fried until crisp served with a smoky roasted red pepper aioli for dipping. This spanish ready in about 18 minutes blends olive oil, drained and chopped roasted red peppers, mayonnaise into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
- 8 oz, sliced into 1/4-inch rounds Spanish chorizo
- 1 tbsp olive oil
- 1/2 cup, drained and chopped roasted red peppers
- 1/4 cup mayonnaise
- 1/2 tsp smoked paprika
- 1 tsp lemon juice
- 1 small, minced garlic clove
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 8 ounces sliced Spanish chorizo and fry for 3-4 minutes per side until edges are crispy and fat has rendered. Remove to paper towel-lined plate.
- Step 2: In a small bowl, combine 1/2 cup chopped roasted red peppers, 1/4 cup mayonnaise, 1/2 teaspoon smoked paprika, 1 teaspoon lemon juice, 1 minced small garlic clove, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Blend with a fork until smooth and creamy.
- Step 3: Serve the crisped chorizo slices alongside the roasted red pepper aioli for dipping, enjoying the contrast of spicy and smoky flavors.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Fried Spanish Chorizo with Roasted Red Pepper Aioli take to make?
Total time is about 18 minutes (10 min prep + 8 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Fried Spanish Chorizo with Roasted Red Pepper Aioli?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Fried Spanish Chorizo with Roasted Red Pepper Aioli?
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 Pan-Fried Spanish Chorizo with Roasted Red Pepper Aioli 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 Pan-Fried Spanish Chorizo with Roasted Red Pepper Aioli?
Spanish spanish 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.
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