Sautéed Chorizo and Bell Pepper Spanish Tapas
A flavorful tapas dish featuring spicy chorizo and sweet bell peppers sautéed to perfection, capturing the essence of Spanish cuisine. This spanish ready in about 25 minutes pairs medium, julienned red bell pepper, medium, julienned green bell pepper, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 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.
Ingredients
- 200 g, sliced into 1/4-inch rounds Spanish chorizo
- 1 medium, julienned red bell pepper
- 1 medium, julienned green bell pepper
- 2 tbsp extra virgin olive oil
- 3 cloves, minced garlic cloves
- 1 tsp smoked paprika
- 1/2 tsp sea salt
- 1 tbsp, chopped fresh parsley
- for serving lemon wedges
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat until shimmering. Add 200 g sliced Spanish chorizo and sauté for 4-5 minutes until the edges become crisp and the oil releases its smoky aroma.
- Step 2: Add 3 minced garlic cloves and cook for 30 seconds until fragrant but not browned. Then stir in 1 medium red bell pepper and 1 medium green bell pepper, both julienned, cooking for 5-6 minutes until softened but still vibrant.
- Step 3: Sprinkle 1 tsp smoked paprika and 1/2 tsp sea salt over the mixture, stirring well to combine. Cook for another 2 minutes to let the flavors meld and the paprika to bloom.
- Step 4: Remove from heat, garnish with 1 tbsp chopped fresh parsley, and serve warm with lemon wedges on the side for squeezing.
Frequently asked questions
How long does Sautéed Chorizo and Bell Pepper Spanish Tapas 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 Sautéed Chorizo and Bell Pepper Spanish Tapas?
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 extra virgin olive oil from drying out.
Can I substitute ingredients in Sautéed Chorizo and Bell Pepper Spanish Tapas?
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 Sautéed Chorizo and Bell Pepper Spanish Tapas 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 Sautéed Chorizo and Bell Pepper Spanish Tapas?
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.
