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Spanish
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Chargrilled Chorizo with Escalivada and Chickpea Puree

Total Time 30mins
Serves 4 people
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  • Chargrilled Chorizo with Escalivada and Chickpea Puree
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Prep Time
10mins
Cook Time
20mins
Total Time
30mins

Escalivada is a roasted vegetable dish, typical from the regions of Cataluña and Aragon. Its’ name comes from the Catalan verb escalivar, which is the process of cooking food slowly very close to the embers of a barbecue.  It is a simple dish, with rural origins, made from roasted aubergine, peppers, tomatoes and onions. Typically served warm or at room temperature with crusty bread, escalivada works well as a garnish to both meat or fish dishes. In this recipe, I pair it with some chargrilled smoked chorizo sausage and a creamy chickpea puree for the perfect barbecue dish.

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Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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