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Chargrilled Chorizo with Escalivada and Chickpea Puree

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Chargrilled Chorizo with Escalivada and Chickpea Puree

30mins

4 people

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.

Ingredients
Method

8 cooking chorizo sausages
Olive Oil for cooking and drizzling the dish
For the escalivada:
1 clove of garlic, finely chopped
1 whole aubergine, cut into long slices
1 whole red pepper, core removed and cut in half lengthways
1 whole yellow pepper, core removed and cut in half lengthways
4 banana shallots, peeled and cut in half lengthways
2 ripe vine tomatoes, cut in half
1 tbsp of baby capers
1 tbsp of finely chopped fresh oregano
1 tbsp of sherry vinegar
Extra virgin olive oil to cook and drizzle
Salt to taste
For the chickpea puree:
1 tin of cooked chickpeas
1 clove of garlic, finely chopped
Juice of ½ lemon
100ml extra virgin olive oil
Salt to taste

For the chickpea puree, place all ingredients in a food processor and blend until a smooth, set aside.
For the escalivada, pre-heat your barbecue or grill. Once hot, grill the peppers, skin side on the heat, until the skins are nicely charred and black all over, about 5 minutes. Place the peppers in a bowl and cover for the peppers to steam their skins off. On the same grill, cook the aubergine slices, tomato halves and onions until nicely charred on both sides. Peel the peppers and cut the roasted vegetables into thin strips and place them on a platter or tray. Sprinkle with salt, the chopped garlic, oregano, the baby capers and a drizzle with extra virgin olive oil.
Cook the chorizo sausages on the barbecue or chargrill pan until nicely charred, about 4 minutes on each side.
To serve, spoon on the base of the plates some chickpea puree, pile some roasted escalivada and top with some chargrilled chorizo sausages cut in half and a drizzle of olive oil. Serve with crusty bread and a glass of chilled Scandalo Monastrell.

Ingredients

8 cooking chorizo sausages
Olive Oil for cooking and drizzling the dish
For the escalivada:
1 clove of garlic, finely chopped
1 whole aubergine, cut into long slices
1 whole red pepper, core removed and cut in half lengthways
1 whole yellow pepper, core removed and cut in half lengthways
4 banana shallots, peeled and cut in half lengthways
2 ripe vine tomatoes, cut in half
1 tbsp of baby capers
1 tbsp of finely chopped fresh oregano
1 tbsp of sherry vinegar
Extra virgin olive oil to cook and drizzle
Salt to taste
For the chickpea puree:
1 tin of cooked chickpeas
1 clove of garlic, finely chopped
Juice of ½ lemon
100ml extra virgin olive oil
Salt to taste

Method

For the chickpea puree, place all ingredients in a food processor and blend until a smooth, set aside.
For the escalivada, pre-heat your barbecue or grill. Once hot, grill the peppers, skin side on the heat, until the skins are nicely charred and black all over, about 5 minutes. Place the peppers in a bowl and cover for the peppers to steam their skins off. On the same grill, cook the aubergine slices, tomato halves and onions until nicely charred on both sides. Peel the peppers and cut the roasted vegetables into thin strips and place them on a platter or tray. Sprinkle with salt, the chopped garlic, oregano, the baby capers and a drizzle with extra virgin olive oil.
Cook the chorizo sausages on the barbecue or chargrill pan until nicely charred, about 4 minutes on each side.
To serve, spoon on the base of the plates some chickpea puree, pile some roasted escalivada and top with some chargrilled chorizo sausages cut in half and a drizzle of olive oil. Serve with crusty bread and a glass of chilled Scandalo Monastrell.

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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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Chargrilled Chorizo with Escalivada and Chickpea Puree

Senorio de Vizcantar