Chorizo Recipe

Prep chorizo and tomatoes

Bring chorizo to room temperature for 15–20 minutes for even cooking. Rinse tomatoes and pat dry. If tomatoes are large, cut into 1/2-inch slices; if small (cherry or plum), halve them.

Prep Manchego

Trim rind if desired and cut Manchego into 1/2-inch slices or 3/4-inch cubes for serving. Arrange on a plate and keep chilled until just before serving.

Preheat grill or pan

Preheat an outdoor grill to medium-high (about 375–425°F / 190–220°C) or place a heavy skillet or grill pan over medium-high heat. Lightly oil the grates or pan with 1 tablespoon olive oil to prevent sticking.

Grill chorizo

Place chorizo links on the hot grill or in the skillet. Cook 10–14 minutes, turning every 2–3 minutes so all sides brown evenly and internal temperature reaches 160°F (71°C) for pork chorizo. If links begin to flare-up, move to a cooler part of the grill. Remove and rest 5 minutes before slicing.

Grill tomatoes

While chorizo rests, brush tomato slices or halves with remaining 1 tablespoon olive oil and sprinkle with smoked paprika and a pinch of salt. Grill cut-side down for 2–3 minutes until char marks appear and tomatoes soften but still hold shape. Flip briefly (30–45 seconds) and remove.

Slice rested chorizo on the bias into 1/2-inch pieces. Arrange sliced chorizo, grilled tomatoes and Manchego cheese on a serving board or platter.

Drizzle a small pinch of olive oil over the tomatoes and chorizo if desired, sprinkle with remaining smoked paprika (if you like more smoky flavor), crack fresh black pepper over the cheese, and scatter chopped parsley on top.

Serve immediately with crusty bread or rolls and lemon/lime wedges to squeeze over the chorizo for brightness if desired.