Padron Peppers with Homemade Chorizo Aioli
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.
Maker: De Kookpsycholoog | Recepten & Mood Food
From: Instagram(view original)
Prep Time
20 min
Cook Time
15 min
Servings
Recipe details are AI-assisted from De Kookpsycholoog | Recepten & Mood Food. Check the original source for creator context, updates, allergens, and any details the extraction may have missed.
About this saved recipe
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.