Sautéed Spanish Chorizo and Bell Peppers with Paprika

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

This dish highlights the smoky flavors of Spanish chorizo sautéed with colorful bell peppers and paprika for a vibrant, savory meal. This spanish ready in about 25 minutes pairs olive oil, smoked paprika, 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.

Ingredients

• 8 oz, sliced into 1/4-inch rounds Spanish chorizo
• 1 medium, sliced into thin strips red bell pepper
• 1 medium, sliced into thin strips yellow bell pepper
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 3, minced garlic cloves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 8 oz sliced Spanish chorizo and cook for 4 minutes, stirring occasionally, until it releases its oils and starts to brown at the edges.
2. Step 2: Add 3 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 yellow bell pepper, stirring to combine.
3. Step 3: Sprinkle 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper over the mixture. Cook for 6-7 minutes, stirring occasionally, until the peppers are tender but retain some bite and the spices have infused the dish.
4. Step 4: Remove from heat and stir in 2 tbsp chopped fresh parsley. Serve warm as a standalone dish or alongside crusty bread.