Sautéed Chorizo with Red Bell Peppers and Smoked Paprika

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant Spanish tapa featuring spicy chorizo and sweet peppers cooked in smoky paprika-infused oil. This Spanish recipe, ready in about 20 minutes, pairs chorizo, red bell peppers, and olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 "Build a week of meals around this recipe" 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: 10 min Serves 4 Spanish cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 12 oz sliced chorizo and cook for 5-7 minutes until edges crisp and oil renders, stirring occasionally.
  2. Step 2: Add 2 seeded and sliced red bell peppers and 1 tsp smoked paprika, stirring to coat. Cook for 3-4 minutes until peppers are tender-crisp and fragrant.
  3. Step 3: Add 2 minced garlic cloves and cook for 1 minute until aromatic, avoiding browning. Season with 1/4 tsp salt and cook 1 minute more to meld flavors.

Related recipes