Chorizo Bites with Smoked Paprika and Piquillo Pepper Aioli

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  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
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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


  1. 1. Place the mayonnaise, peppers, paprika, and lime zest into a blender and blend until smooth. Season with salt and pepper. 
  2. 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. 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.