Grilled Chorizo and Bell Pepper Skewers with Romesco Sauce

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Spicy Spanish chorizo and sweet bell peppers grilled on skewers, served with a vibrant smoky romesco sauce made from roasted red peppers and almonds. This Spanish recipe, ready in about 27 minutes, pairs red bell pepper, cut into 1-inch pieces, olive oil, and smoked paprika for a weeknight-friendly dinner. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz Spanish chorizo sausage, sliced into 1/2-inch rounds
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large yellow bell pepper, cut into 1-inch pieces
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 cup roasted red peppers
• 1/3 cup toasted almonds
• 1 garlic clove
• 1 tbsp sherry vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat grill or grill pan to medium-high heat (about 400°F). Thread 12 oz sliced Spanish chorizo and 1 large each of red and yellow bell pepper pieces alternately onto skewers.
2. Step 2: Brush skewers with 2 tbsp olive oil and sprinkle with 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Grill for 3-4 minutes per side until the chorizo is crispy on edges and peppers are tender.
3. Step 3: Meanwhile, in a blender, combine 1 cup roasted red peppers, 1/3 cup toasted almonds, 1 clove garlic, 1 tbsp sherry vinegar, and 1 tbsp olive oil. Blend until smooth to create romesco sauce.
4. Step 4: Serve skewers hot with romesco sauce drizzled on top or as a dipping sauce.