Grilled Chouriço Recipe

char and roast peppers

Preheat a grill to high (or preheat broiler). Place whole red (and optional yellow/orange) bell peppers directly on the grill grates or on a sheet pan under the broiler. Roast, turning every 3–5 minutes until skin is blackened and blistered all over, about 12–18 minutes total.

Transfer charred peppers to a large bowl and immediately cover tightly with plastic wrap or a lid to steam for 10–15 minutes — this loosens the skins.

Meanwhile, smash 2 garlic cloves with the side of a knife and combine with 1 tablespoon olive oil, 1 tsp sea salt and 1 tsp black pepper in a small bowl; set aside for finishing later.

After steaming, peel the skins off the peppers (use a paring knife if needed), remove stems, seeds and membranes. Reserve about 1 cup of the roasted pepper flesh for the romesco (reserve excess for serving if desired). Chop the reserved flesh roughly and drain any excess juice.

toast bread & warm almonds

If your almonds are raw, toast them in a dry skillet over medium heat for 3–4 minutes until fragrant and lightly golden. Toast the torn bread piece in the same skillet until crisp and golden. Let cool slightly.

In a food processor, add the toasted almonds, toasted bread, 1 clove garlic, 1 tsp smoked paprika, 1 tsp sweet paprika, 1 tablespoon sherry or red wine vinegar, 1 cup reserved roasted red pepper flesh, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Pulse to combine into a coarse paste.

With the processor running, slowly drizzle in 3 tablespoons extra-virgin olive oil until the mixture emulsifies to a thick, spoonable sauce. Taste and adjust seasoning — add up to 1/2 tablespoon more vinegar or a pinch more salt if needed. If too thick, thin with 1–2 teaspoons of water or a little more olive oil.

Transfer romesco to a serving bowl. If preparing ahead, cover and refrigerate up to 2 days; bring to room temperature before serving.

grill the chouriço

Preheat the grill to medium-high (about 400°F/200°C). Lightly score the surface of the chouriço skin with a few diagonal slashes—this prevents bursting and helps render fat. Brush the sausage lightly with 1 tablespoon olive oil.

Place the chouriço on the grill and cook, turning every 3–4 minutes, until nicely charred and heated through, about 10–12 minutes total (internal temperature about 160°F/71°C if measuring). If using a grill pan or skillet, cook over medium-high heat, turning to brown each side.

Remove the chouriço to a cutting board and rest for 3 minutes. Slice into 1/2-inch rounds or serve whole.

Warm the reserved roasted peppers (if desired) briefly on the grill or in a skillet with the garlic-olive oil mixture prepared earlier for 1–2 minutes to meld flavors and reheat.

To serve: spoon 2–3 tablespoons almond romesco onto a platter, arrange grilled chouriço slices on top or alongside, scatter warmed roasted peppers around, drizzle with a little extra-virgin olive oil, sprinkle chopped parsley and serve with lemon wedges for squeezing.