Pan-Seared Spanish Chorizo with Roasted Piquillo Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Savor the smoky, spicy flavors of Spanish chorizo paired with sweet roasted piquillo peppers in this quick skillet dish perfect for tapas or a light meal. This spanish-inspired spanish ready in about 20 minutes pairs Spanish chorizo sausage, peppers 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 320 calories and feeds 2, 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: 15 min Serves 2 Spanish cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Slice 8 oz Spanish chorizo sausage into 1/4-inch thick rounds. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add the chorizo slices and cook for 3-4 minutes per side until browned and crisp at the edges, releasing its smoky aroma.
  2. Step 2: Remove the chorizo from the skillet and set aside. In the same skillet, add 2 minced garlic cloves and sauté for 30 seconds until fragrant but not browned. Add 6 jarred piquillo peppers (drained and patted dry) and 1 tsp smoked paprika, stirring gently to coat the peppers and warm them through for 3 minutes.
  3. Step 3: Return the chorizo to the skillet with the peppers, season with salt and black pepper to taste, and cook together for another 2 minutes until flavors meld. Sprinkle 1 tbsp chopped fresh parsley on top before serving warm.

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Frequently asked questions

How long does Pan-Seared Spanish Chorizo with Roasted Piquillo Peppers take to make?

Total time is about 20 minutes (5 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 Pan-Seared 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 Pan-Seared 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 Pan-Seared Spanish Chorizo with Roasted Piquillo Peppers for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Roasted Piquillo Peppers?

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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