Serves 4 as a main course or 6-8 as a tapa

The combination of hot and spicy chorizo, straight from the grill and cool, sweet peppers is an instant classic. You need to guy cooking or parilla chorizo for this recipe. It’s been semi cured but needs to be finished with heat, unlike chorizo you get on a charcuterie board.. Serve with a punchy mayo unfused with saffron.

600g spicy or picante cooking chorizo, peeled (approximately two sausages)

3 large red peppers

2 large yellow peppers

3 clove garlic, crushed

4 sprigs fresh thyme

100ml extra virgin olive oil

100ml moscatel or white balsamic vinegar

Sea salt and black pepper

200ml mayonaise

pinch of saffron threads, soaked in a splash of warm water 

Heat a barbeque or grill pan to a high heat. Place the peppers on the grill and blister on all sides, top and bottom until cooked. Transfer the peppers to a bowl and cover with cling film. This will steam the peppers allowing the skin to be removed easily. Leave to steam for a few minutes. Remove the peppers from the bowl and peel off the skin. Break them open and remove the seeds and white ribs inside ensuring no seeds remain. Cut the peppers in into strips and place in a clean bowl and then pour over the oil and vinegar and season well. Chop the garlic and mix in. 

Cut the chorizo sausages in half lengthwise and then turn the grill down to a medium heat.  Place the chorizo on the grill and cook for 2 minutes or sop on both sides until lightly charred and cooked. The chorizo will be firm to the touch when ready.

Remove from the grill and drain well on kitchen paper.

Mix the mayonnaise with the saffron and water.

 Divide the peppers between rustic style terracotta dishes, or similar and top with the hot chorizo. Scatter over the thyme and serve immediately with the saffron aioli.