Pan-Seared Spanish Chorizo with Garlic and White Wine

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Spicy Spanish chorizo slices pan-seared with garlic and deglazed in white wine for a flavorful tapa or appetizer. This spanish-inspired pork ready in about 15 minutes pairs olive oil, thinly sliced garlic cloves, dry white wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, 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: 5 min Cook: 10 min Serves 3 Spanish cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 8 oz sliced Spanish chorizo rounds in a single layer and cook for 3-4 minutes without stirring until the edges are crispy and browned.
  2. Step 2: Flip chorizo slices and add 3 thinly sliced garlic cloves, cooking for 1-2 minutes until garlic is fragrant and golden but not burnt.
  3. Step 3: Sprinkle 1/2 tsp smoked paprika and 1/4 tsp black pepper evenly over the chorizo. Pour in 1/4 cup dry white wine and increase heat to medium-high.
  4. Step 4: Let the wine simmer for 2-3 minutes, stirring occasionally, until it reduces slightly and coats the chorizo slices.
  5. Step 5: Remove from heat and sprinkle 1 tbsp chopped fresh parsley before serving warm with crusty bread or as part of a tapa platter.

Frequently asked questions

How long does Pan-Seared Spanish Chorizo with Garlic and White Wine take to make?

Total time is about 15 minutes (5 min prep + 10 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 Pan-Seared Spanish Chorizo with Garlic and White Wine?

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 olive oil from drying out.

Can I substitute ingredients in Pan-Seared Spanish Chorizo with Garlic and White Wine?

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-Seared Spanish Chorizo with Garlic and White Wine for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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-Seared Spanish Chorizo with Garlic and White Wine?

Spanish pork 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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