Padron Peppers with Chorizo Aioli – 35-Minute Recipe
Smoky Padron peppers are paired with a silky chorizo aioli that bursts with savory, slightly spicy flavors. The creamy sauce, enriched with smoked paprika and a hint of citrus, complements the charred peppers perfectly for a vibrant tapas dish.
Recipe by De Kookpsycholoog | Recepten & Mood Food· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- 8 4/5 oz Padron peppers
- 1 tbsp olive oil
- to taste sea salt flakes
Aioli
- 3 1/2 oz Spanish chorizo
- 1 egg
- 1 tsp Dijon mustard
- 2 tsp lemon juice
- 1 tsp sherry or white wine vinegar
- 1 garlic clove
- 1/2 tsp salt
- 0.85 cup oil
- 1/2 tsp smoked paprika powder
- 3 tbsp fried chorizo
Instructions
- 1Finely chop the Spanish chorizo and set aside.
- 2In a small skillet, sauté the chopped chorizo with 1 tbsp water over low heat for 8–10 minutes, stirring occasionally, until it softens and releases its oil.
- 3Strain the mixture through a fine sieve, reserving the rendered oil in a bowl and keeping the softened chorizo separate for later use.
- 4Add sunflower oil to the reserved chorizo oil until the total volume reaches 200 ml; stir to combine.
- 5In a narrow measuring cup, combine the egg, Dijon mustard, lemon juice, sherry (or white wine) vinegar, minced garlic, and salt.
- 6Using an immersion (stick) blender, slowly pour the 200 ml oil mixture into the cup while blending; blend for 10–15 seconds, then lift the blender slightly and continue moving it up and down a few times to achieve a thick, glossy aioli.
- 7Stir the smoked paprika powder and the 3–4 tbsp of fried chorizo into the aioli; taste and adjust salt if needed, then refrigerate the aioli for at least 5 minutes while you prepare the peppers.
- 8Rinse the Padron peppers, pat them dry, and place them in a bowl; drizzle with 1 tbsp olive oil and toss to coat evenly.
- 9Heat a grill pan or outdoor grill to medium‑high (about 392°F / 400°F). Arrange the peppers in a single layer and cook, turning occasionally, for 4–6 minutes until blistered spots appear on the skins.
- 10Transfer the grilled peppers to a serving platter, sprinkle with sea‑salt flakes to taste, and serve immediately alongside the chilled chorizo aioli.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Render chorizo oil first
Sauté the chopped chorizo, strain, and keep the rendered oil before adding sunflower oil to reach 200 ml.
Blend briefly
When emulsifying, blend the oil into the egg mixture for 10–15 seconds, then lift the blender and finish with a few up‑and‑down motions.
Chill aioli while grilling
Refrigerate the finished aioli for at least 5 minutes as you grill the peppers.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Padron Peppers with Homemade Chorizo Aioli?
- About 35 minutes in total: 20 minutes of prep and 15 minutes of cooking.
- How many servings does this Padron Peppers with Homemade Chorizo Aioli recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Padron Peppers with Homemade Chorizo Aioli recipe come from?
- It was shared by De Kookpsycholoog | Recepten & Mood Food on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.