Grilled Chouriço (nuts) Recipe

Char and peel peppers

Preheat a grill or broiler to high. Place whole red and yellow bell peppers directly on the grill grate or under the broiler. Turn every 3–4 minutes until the skins are blackened and blistered on all sides, about 10–12 minutes total.

Transfer the blistered peppers to a bowl and cover tightly with plastic wrap or place in a sealed container for 10–15 minutes to steam — this loosens the skins.

Once cooled enough to handle, peel off the skins, remove stems and seeds, and slice into 1/2-inch strips. Toss with 1 tablespoon extra-virgin olive oil, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Reserve about 1/2 cup of roasted pepper for the almond romesco if you are not using jarred roasted red pepper.

Toast almonds and bread

Preheat oven to 350°F (175°C). Spread 3/4 cup blanched almonds and 1/2 cup stale bread pieces on a baking sheet. Toast until golden and fragrant, 8–10 minutes. Keep an eye to prevent burning.

Roast tomatoes and garlic (if using fresh)

If using fresh tomatoes and garlic, halve the tomatoes and leave garlic cloves whole. Roast on the same sheet for 12–15 minutes until soft and slightly charred. Let cool slightly.

In a food processor combine the toasted almonds, toasted bread, roasted tomatoes and garlic (or use jarred roasted pepper and fresh garlic), 1/2 cup roasted red pepper (reserved or jarred), 2 tablespoons sherry vinegar, 1 teaspoon smoked paprika, 1/4 teaspoon hot smoked paprika or cayenne, and 1 teaspoon sea salt.

Pulse to combine, then stream in 1/2 cup extra-virgin olive oil while the processor runs until you reach a thick, slightly coarse sauce (add 1–2 tablespoons water if needed to loosen). Taste and adjust seasoning with additional salt, vinegar or paprika. Transfer to a bowl and set aside.

Prepare and grill chouriço

Preheat grill to medium-high (about 400°F / 200°C). Lightly score each chouriço lengthwise (three shallow diagonal cuts) to help fat render and avoid bursting. Brush chouriço with 2 tablespoons olive oil.

Grill the chouriço 3–4 minutes per side, turning once, until nicely charred and heated through. If using a charcoal grill, place sausages over direct heat; for a pan or skillet, cook over medium-high until browned and cooked through. Let rest 3 minutes, then slice on the bias into 1/2-inch pieces.

Arrange sliced grilled chouriço on a platter. Spoon almond romesco alongside or drizzle over the chouriço.

Scatter reserved roasted pepper strips around the plate and sprinkle with 1/4 cup toasted sliced almonds and 2 tablespoons microgreens or chopped parsley.

Serve with lemon wedges for squeezing and crusty bread on the side if desired.