Roasted Chorizo with Pea
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just forty minutes from start to table. Spanish chorizo is wonderfully flavorful, so you don't need much else to make something special, and the peas add a nice pop of color and sweetness while packing in fiber and protein. I simply roast everything together with garlic, fresh thyme, and a splash of white wine, then finish it with bright lemon juice and fresh parsley. It's elegant enough for guests but casual enough for a Tuesday night, and honestly, the whole thing costs very little to make.
Ella x
Ingredients
- 400 gspanish chorizo(sliced into 1cm rounds)
- 473 mlfrozen peas(thawed)
- 3 tablespoonsolive oil
- 4garlic cloves(minced)
- 1red onion(thinly sliced)
- 1 teaspoonsmoked paprika
- 2 sprigsfresh thyme
- 2 tablespoonslemon juice
- 237 mlwhite wine(optional)
- 1 teaspoonsea salt(to taste)
- 1 teaspoonblack pepper(to taste)
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your oven to 200°C (400°F). Pat the chorizo slices dry with paper towels to remove excess moisture, which will help them crisp up beautifully.
Tip: Dry chorizo crisps faster and develops better caramelization.
- 2
Heat olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, add the chorizo slices in a single layer and sear for 2-3 minutes per side until edges are golden and oil begins to render.
Tip: Don't overcrowd the pan; work in batches if necessary.
- 3
Add the sliced red onion to the skillet and sauté for 3 minutes until softened. Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant.
Tip: This builds flavor depth through the Maillard reaction.
- 4
Pour in the white wine if using, scraping up any browned bits from the bottom of the pan. Allow it to reduce by half, about 2 minutes.
Tip: The wine adds acidity and depth; skip if you prefer a milder flavor.
- 5
Stir in the thawed peas and fresh thyme sprigs. Season with sea salt and black pepper to taste. Squeeze fresh lemon juice over the mixture.
Tip: Lemon juice brightens all the flavors and complements the smokiness of chorizo.
- 6
Transfer the entire skillet to the preheated oven and roast for 8-10 minutes until the peas are heated through and the chorizo is crispy at the edges.
Tip: The high heat will finish cooking the chorizo and slightly caramelize the peas.
- 7
Remove from the oven and discard the thyme sprigs. Taste and adjust seasoning if needed. Garnish generously with fresh chopped parsley.
Tip: Fresh herbs add brightness and color to the finished dish.
- 8
Serve immediately while the chorizo is still warm and crispy, drizzled with the pan juices.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Ultimate roast potatoes
After years of experimenting, I've finally cracked the code for roast potatoes that are impossibly crispy on the outside and fluffy within. The secret is using duck fat, which contains oleic acid, a heart healthy monounsaturated fat that's actually good for you. What I love most is how simple this really is: just potatoes, fat, flour, and salt. From prep to plate in just over an hour, you'll have restaurant quality results without any fuss. Trust me, once you try these, you'll never go back.
Tropical Quinoa (Ww)
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Coconut & raspberry crush
Have you tried making a drink that's both refreshing and genuinely good for you? This coconut and raspberry crush is my go to when I want something special without the fuss. The best part is how quick it comes together in just ten minutes of prep. Coconut water is absolutely fantastic for hydration, packed with natural electrolytes that your body actually needs. I love combining it with tart raspberries and a hint of mint for that perfect balance of sweet and zingy. It's simple, it's delicious, and honestly, it feels like you're treating yourself to something fancy.
Reviews
Sign in to write a review.