Pan-Seared Spanish Chorizo with Sautéed Bell Peppers and Onions
A flavorful dish featuring spicy Spanish chorizo cooked to perfection and served with sweet sautéed bell peppers and onions. This spanish ready in about 25 minutes pairs Spanish chorizo sausage, medium red bell pepper, medium yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 8 oz Spanish chorizo sausage
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium large onion
- 2 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Slice 8 oz Spanish chorizo sausage into 1/4-inch thick rounds. Heat 1 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add chorizo slices and cook for 3-4 minutes per side until edges are crispy and fat renders out; remove and set aside.
- Step 2: Dice 1 medium red bell pepper and 1 medium yellow bell pepper into 1/2-inch strips. Peel and thinly slice 1 medium large onion. In the same skillet, add 1 tbsp extra virgin olive oil, then add bell peppers and onion with 1 tsp smoked paprika, 1/2 tsp sea salt, and 1/4 tsp black pepper. Sauté over medium heat for 7-8 minutes until vegetables are tender and slightly caramelized.
- Step 3: Return the cooked chorizo to the skillet, stir to combine and warm through for 1-2 minutes. Remove from heat and sprinkle 2 tbsp chopped fresh parsley over the top before serving.
Frequently asked questions
How long does Pan-Seared Spanish Chorizo with Sautéed Bell Peppers and Onions 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 Pan-Seared Spanish Chorizo with Sautéed Bell Peppers and Onions?
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 Sautéed Bell Peppers and Onions?
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 Sautéed Bell Peppers and Onions 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 Sautéed Bell Peppers and Onions?
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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