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Chorizo Bites with Smoked Paprika and Piquillo Pepper Aioli

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. 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. 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

Source: www.foodnetwork.com