Roasted Red Peppers with Chorizo, Manchego, and Almonds (Spain) Recipe

Name: Roasted Red Peppers with Chorizo, Manchego, and Almonds (Spain)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 red bell peppers; 2 small links chorizo or a 4-inch piece of large chorizo; Extra-virgin olive oil; 2 to 3 tablespoons sherry vinegar; 2 garlic cloves, smashed and chopped; 1 teaspoon pimenton (smoked paprika); Kosher salt; 1/4 cup toasted sliced almonds; 2 cups baby arugula; 1/4 cup shaved manchego; 3 scallions, thinly sliced

Servings: persons

4 red bell peppers
2 small links chorizo or a 4-inch piece of large chorizo
Extra-virgin olive oil
2 to 3 tablespoons sherry vinegar
2 garlic cloves, smashed and chopped
1 teaspoon pimenton (smoked paprika)
Kosher salt
1/4 cup toasted sliced almonds
2 cups baby arugula
1/4 cup shaved manchego
3 scallions, thinly sliced

1
Preheat the broiler.
2
Put the peppers on a broiler pan and broil them until they are black on all sides.
3
Remove them from the broiler, put them in a bowl and cover with plastic wrap.
4
Let them sit for at least 15 minutes, then remove the plastic wrap and let them cool.
5
Using your fingers scrape off all the black char from the outside of the peppers; use a paper towel if needed to assist with this.
6
Remove the stem and seeds and cut the peppers into 1/2-inch wide strips.
7
While the peppers are cooling, heat a small skillet over medium-high heat and coat the bottom with olive oil.
8
Add the chorizo and cook until it is crispy on all sides.
9
Remove from the pan to a cutting board and finely chop.
10
In a small bowl, whisk together the vinegar, 2 to 3 tablespoons of olive oil, the garlic, and pimenton.
11
Season with salt, to taste.
12
In a large bowl toss together the roasted peppers, chorizo, almonds, arugula, and a little of the vinaigrette.
13
Add the vinaigrette in stages to make sure the veggies are well coated but not overdressed.
14
Taste to check the seasoning.
15
Arrange on a pretty serving dish and sprinkle with shaved manchego and scallions.
16
OLE!
17
!

166

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 red bell peppers, 2 small links chorizo or a 4-inch piece of large chorizo, Extra-virgin olive oil, 2 to 3 tablespoons sherry vinegar, and more.

Yes, Roasted Red Peppers with Chorizo, Manchego, and Almonds (Spain) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Red Peppers with Chorizo, Manchego, and Almonds (Spain)

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