Chorizo Bites with Smoked Paprika and Piquillo Pepper Aioli

Total Time:
15 min
Prep:
10 min
Cook:
5 min
Ingredients
  • 1/4 cup mayonnaise
  • 2 canned piquillo peppers
  • 1/2 teaspoon smoked Spanish paprika
  • Zest of 1 lime
  • Salt and freshly ground pepper
  • 8 ounces Spanish chorizo, sliced 1/3-inch thick
  • 2 tablespoons chopped fresh cilantro, for serving
Directions
  • 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. Garnish with cilantro and serve. Alternatively, smear the aioli onto a platter and set toothpick-speared chorizo slices over top.

  • Copyright 2011 Television Food Network, G.P. All rights reserved

  • Calories: 367

  • Total Fat: 33 grams

  • Saturated Fat: 9.5 grams

  • Total Carbohydrate: 3 grams

  • Protein: 14 grams

  • Sodium: 1364 milligrams

  • Cholesterol: 55 milligrams

  • Fiber: 0.5 grams


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    This recipe is featured in:

    Holiday Entertaining