Sautéed Spanish Chorizo and Bell Pepper Skillet
A vibrant skillet dish featuring smoky Spanish chorizo and sweet bell peppers sautéed to caramelized perfection with a touch of garlic and smoked paprika. This spanish-inspired quick meals ready in about 25 minutes pairs minced garlic cloves, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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
- 8 oz, sliced into 1/4-inch rounds Spanish chorizo sausage
- 1 large, sliced into thin strips red bell pepper
- 1 large, sliced into thin strips yellow bell pepper
- 3 cloves, minced garlic cloves
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp, chopped for garnish fresh parsley
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add 8 ounces sliced Spanish chorizo and sauté for 4-5 minutes until edges are crispy and oil renders out.
- Step 2: Add 3 minced garlic cloves and sauté for 30 seconds until fragrant, stirring frequently to avoid burning.
- Step 3: Stir in 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, mixing well.
- Step 4: Add 1 large sliced red bell pepper and 1 large sliced yellow bell pepper, stirring to combine. Cook for 6-7 minutes until peppers are tender and slightly caramelized, stirring occasionally.
- Step 5: Remove from heat and sprinkle 2 tablespoons chopped fresh parsley over the top before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Spanish Chorizo and Bell Pepper Skillet 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 Spanish Chorizo and Bell Pepper Skillet?
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 minced garlic cloves from drying out.
Can I substitute ingredients in Sautéed Spanish Chorizo and Bell Pepper Skillet?
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 Spanish Chorizo and Bell Pepper Skillet 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 Spanish Chorizo and Bell Pepper Skillet?
Spanish quick meals 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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