Basco
Search
Your Basket
Van Spend another £75.00 for free UK delivery
    Related products
    SUBTOTAL:
    £0.00
    Spanish
    00:10:00
    00:20:00
    00:30:00
    Chargrilled Chorizo and Escalivada, Spanish Escalivada Spanish Meat Recipes, Spanish Starters & Appetisers, Tapas Recipes 5 1 5 0 https://www.bascofinefoods.com/wp-content/uploads/2018/01/chargrilled-chorizo-sausage-with-escalivada-and-chickpea-puree-1.jpg

    Chargrilled Chorizo with Escalivada and Chickpea Puree

    • Serves 4 people
    • Complexity Easy
    Prep
    Prep time
    10mins
    Prep
    Cook time
    20mins
    Prep
    Total time
    30mins
    SHARE Facebook WhatsApp Copy

    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

    Introduction

    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.

    Method

    1. For the chickpea puree, place all ingredients in a food processor and blend until a smooth, set aside.
    2. 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.
    3. Cook the chorizo sausages on the barbecue or chargrill pan until nicely charred, about 4 minutes on each side.
    4. 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.

    Shop Ingredients

    Basco Fresh Cooking Chorizo Picante 350g

    Senorio de Vizcantar

    £17.75

    Similar recipes

    Barbecued Iberico Pork Ribs with Quince Glaze
    Morcilla with Piquillo Peppers and Quail Eggs
    Patatas Bravas Recipe
    Basco 10

    Do you want 10% OFF your first order?

    Sign up to receive your discount code to use straight away today!

    *This offer is only available to new customers who have not made a purchase from Basco before. The discount code can only be used once per customer. This offer is not available in conjunction with any other offer, promotion or discount. Please note that we cannot refund the 10% discount if you forget to use it on your first order, you can always use it on your second!



    Copyright © Grey Pearl Limited • Privacy PolicyTerms & ConditionsService Update