Sautéed Chorizo and Piquillo Pepper Tapas

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

A vibrant Spanish tapa featuring spicy chorizo sausage and sweet piquillo peppers sautéed with garlic and smoked paprika. This spanish ready in about 22 minutes pairs sliced into strips piquillo peppers, extra virgin olive oil, minced garlic cloves 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: 10 min Cook: 12 min Serves 3 Spanish cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat until shimmering. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
  2. Step 2: Add 8 oz sliced Spanish chorizo sausage to the skillet and cook for 4-5 minutes, stirring occasionally, until the edges are crisp and the fat renders out.
  3. Step 3: Stir in 6 oz sliced piquillo peppers and 1 tsp smoked paprika, cooking for another 3 minutes until the peppers soften and the paprika releases its aroma.
  4. Step 4: Season with sea salt and freshly ground black pepper to taste, then remove from heat and sprinkle 2 tbsp chopped fresh parsley over the top before serving.

Frequently asked questions

How long does Sautéed Chorizo and Piquillo Pepper Tapas take to make?

Total time is about 22 minutes (10 min prep + 12 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 Piquillo Pepper 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 Piquillo Pepper 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 Piquillo Pepper Tapas 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 Sautéed Chorizo and Piquillo Pepper 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.

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