Chorizo Bites With Smoked Paprika And Piquillo Pepper Aioli

Serving 2 people

15 min


  • chorizo 8 ounces Spanish chorizo, sliced 1/3-inch thick
  • fresh cilantro 2 tablespoons chopped fresh cilantro, for serving
  • lime zest Zest of 1 lime
  • mayonnaise 1/4 cup mayonnaise
  • paprika 1/2 teaspoon smoked Spanish paprika
  • piquillo peppers 2 canned piquillo peppers
  • salt and pepper Salt and freshly ground pepper
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How to make it

  1. Place the mayonnaise, peppers, paprika, and lime zest into a blender and blend until smooth. Season with salt and pepper.
  2. Cook the chorizo in a large nonstick skillet over medium-high heat, in batches, until lightly brown, about 1 minute on each side.
  3. Spread the aioli onto a plate and place the chorizo over top.
  4. Garnish with cilantro and serve. Alternatively, smear the aioli onto a platter and set toothpick-speared chorizo slices over top.