Grilled Spanish Chorizo and Manchego Skewers with Smoked Paprika Aioli

Soak the wooden skewers in water for 30 minutes so they don't burn.

Serves 6

Ingredients

• 1 pound cured Spanish chorizo, cut into 1-inch coins
• 8 oz Manchego cheese, cut into 3/4-inch cubes
• 1 red bell pepper, cut into chunks
• 1/2 cup mayonnaise
• 2 cloves garlic, grated
• 1 teaspoon smoked paprika (pimenton)
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 1/4 cup chopped fresh parsley
• Wooden skewers, soaked 30 minutes
• Crusty bread, to serve

Instructions

1. Soak the wooden skewers in water for 30 minutes so they don't burn.
2. Whisk the mayonnaise, grated garlic, smoked paprika and lemon juice into an aioli; refrigerate until serving.
3. Thread chorizo coins, Manchego cubes and red pepper chunks alternately onto the skewers.
4. Brush lightly with olive oil and heat the grill to medium-high.
5. Grill the skewers 2-3 minutes per side until the chorizo crisps, the pepper softens and the cheese just begins to color.
6. Transfer to a platter, scatter with parsley and serve hot with the smoked paprika aioli and crusty bread.
7. Chorizo and Manchego are the cornerstones of a Spanish tapas spread, the smoky cured sausage and nutty sheep's-milk cheese made for each other. Skewered and grilled, they become a fast, crowd-pleasing cookout starter - the pimenton aioli echoing the smoke off the fire.

Nutrition (estimated, per serving)

• Calories: 480 kcal
• Protein: 22g
• Fat: 40g
• Carbohydrates: 6g
• Fiber: 1g
• Sugar: 2g
• Sodium: 980mg