Sautéed Spanish Chorizo with Roasted Red Peppers
A flavorful dish featuring spicy Spanish chorizo sautéed with sweet roasted red peppers and garlic, perfect as a tapa or main course. This spanish-inspired spanish ready in about 20 minutes pairs sliced into strips roasted red 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 320 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 cup, sliced into strips roasted red peppers
- 2 tbsp extra virgin olive oil
- 3, minced garlic cloves
- 1 tsp smoked paprika
- 2 tbsp, chopped fresh parsley
- 1/4 tsp black pepper
- 1/4 tsp sea salt
Instructions
- Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat until shimmering. Add 8 oz sliced Spanish chorizo and sauté for 4-5 minutes, stirring occasionally, until the edges are slightly crispy and the fat has rendered.
- Step 2: Add 3 minced garlic cloves and 1 tsp smoked paprika to the skillet, cooking for 1 minute until fragrant but not burnt.
- Step 3: Stir in 1 cup sliced roasted red peppers, 1/4 tsp sea salt, and 1/4 tsp black pepper, cooking for an additional 3 minutes until the peppers are heated through and slightly softened.
- Step 4: Remove from heat and sprinkle 2 tbsp chopped fresh parsley over the dish for a fresh finish. Serve warm with crusty bread or as a tapa.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Spanish Chorizo with Roasted Red Peppers take to make?
Total time is about 20 minutes (10 min prep + 10 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 with Roasted Red Peppers?
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 Spanish Chorizo with Roasted Red Peppers?
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 with Roasted Red Peppers 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 Spanish Chorizo with Roasted Red Peppers?
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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