Preheat oven to 350°F (180°C). Grease a loaf pan, springform, or square baking dish.
Sauté fillings:
In a skillet, lightly fry chorizo until it releases oil.
Add chopped onions and bell peppers, and sauté for 4–5 minutes until softened. Let cool slightly.
Make the batter:
In one bowl, whisk eggs, milk, oil, and sour cream.
In another bowl, mix flour, baking powder, salt, and smoked paprika.
Combine wet and dry ingredients just until smooth.
Fold in add-ins:
Stir in the sautéed chorizo/pepper mix, grated cheese, and herbs if using.
Bake:
Pour into prepared pan. Smooth the top and optionally sprinkle extra cheese on top.
Bake for 35–45 minutes, or until golden and a toothpick comes out clean.
Cool & serve:
Let it cool slightly before slicing. Serve warm or at room temp with a dollop of crème fraîche or a green salad.
🧀 Variations:
Add olives or sun-dried tomatoes for a Mediterranean twist.
Swap sour cream for Greek yogurt for a lighter version.
Use a muffin tin for portable Chorizo-Paprika Muffins!
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