Grill whole cooking chorizo over medium heat, turning, for 12 to 15 minutes until crisp and cooked through, alongside peppers and onions. Deglaze with a splash of sherry or red wine, and serve with bread.
Method
Use cooking chorizo
This wants raw cooking chorizo, not the sliceable cured kind. The raw sausages release their oil and crisp as they cook.
Grill whole and turning
Over medium heat, turning, for twelve to fifteen minutes until the skins are crisp and blistered and the inside is cooked through. Let some fat drip and flare briefly; it is flavour.
Cook the peppers in the oil
Grill the peppers and onion alongside, or on a plancha where the chorizo oil can coat them. They take on the smoky paprika.
Deglaze
If you are using a pan, splash in sherry or wine at the end and let it bubble to make a quick sauce with the paprika oil.
Serve with bread
Slice the chorizo, pile it with the peppers, and serve with bread to soak up the red oil.
Notes worth knowing
- Do not prick the chorizo; the skin holds the oil in until it crisps.
- A splash of sherry vinegar at the end cuts the richness.
- This is a brilliant thing to cook first, while the fire is hot, to feed people while the main event cooks.
Common questions
What is the difference between cooking and cured chorizo?
Cured chorizo is fermented and ready to slice and eat. Cooking chorizo is raw and must be cooked, and it releases the smoky oil that makes this dish. Buy the raw kind.
Should I prick chorizo before grilling?
No. The skin holds the oil and juices in while the sausage cooks, then crisps. Pricking drains the fat into the fire and dries it out.
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