Sautéed Chorizo and Pepper Tapas with Smoked Paprika

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

A vibrant Spanish tapa featuring sautéed chorizo and bell peppers infused with smoky paprika, perfect for sharing. This Spanish recipe, ready in about 25 minutes, pairs Spanish chorizo, red bell pepper, green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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, sliced into strips red bell pepper
• 1 medium, sliced into strips green bell pepper
• 2 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• 2 cloves, minced garlic clove
• 1/4 tsp sea salt
• 1 tbsp, chopped fresh parsley

Instructions

1. 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 minutes until the edges start crisping and the oil turns slightly red from the paprika in the sausage.
2. Step 2: Add 2 minced garlic cloves and sauté for 30 seconds until fragrant but not browned. Then add 1 medium sliced red bell pepper and 1 medium sliced green bell pepper, stirring to coat.
3. Step 3: Sprinkle 1 tsp smoked paprika and 1/4 tsp sea salt over the mixture, cook for 6-7 minutes stirring occasionally until the peppers soften but retain a slight bite.
4. Step 4: Remove from heat and garnish with 1 tbsp chopped fresh parsley. Serve warm with crusty bread.