Grilled Chorizo and Bell Pepper Skewers with Romesco Sauce

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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.

Prep: 15 min Cook: 12 min Serves 4 Spanish cuisine 320 cal/serving

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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

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.
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.
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.
Step 4: Serve skewers hot with romesco sauce drizzled on top or as a dipping sauce.