Chorizo Bites with Smoked Paprika and Piquillo Pepper Aioli
- Total: 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.
