Nevada Grilled Basque Chorizo with Peppers & Bread

Introduction

Nothing brings the bold flavors of northern Spain to your backyard like Grilled Basque Chorizo on the Arteflame Grill. This iconic sausage is smoky, spicy, and full of character. The Arteflame allows you to sear the links perfectly over the center grill grate while simultaneously roasting vibrant peppers and toasting crusty bread on the flat cooktop. Whether you're in Reno or Vegas, this recipe captures the spirit of Basque grilling right in your Nevada backyard.

Ingredients

• 4 homemade or store-bought Basque-style chorizo links
• 3 bell peppers (red, yellow, green), sliced lengthwise
• 1 large loaf of crusty country bread, sliced
• 4 tbsp unsalted butter, melted
• 1 tbsp smoked paprika
• Coarse sea salt, to taste
• Freshly cracked black pepper, to taste
• Handful of firewood (oak or hickory preferred)
• 3 paper napkins soaked in vegetable oil

Instructions

Step 1: Fire up the Arteflame Grill

1. Place 3 paper napkins soaked in vegetable oil in the center of the Arteflame Grill.
2. Stack firewood on top of the soaked napkins.
3. Light the paper napkins and let the grill come to temperature (about 20 minutes).

Step 2: Prep Your Ingredients

1. Slice the bell peppers lengthwise, removing seeds and stems.
2. Brush the pepper slices and bread slices with melted butter.
3. Season peppers with smoked paprika, salt, and pepper.

Step 3: Sear the Chorizo Links

1. Place the chorizo links on the center grill grate when the grate reaches about 1,000°F.
2. Sear each link for 1–2 minutes per side to lock in juices and get a deep, golden crust.

Step 4: Reverse Sear to Finish

1. After searing, move the chorizo links to the surrounding flat top cooktop.
2. Cook until internal temperature reaches 160°F, removing them at 145°F to allow for carryover cooking.

Step 5: Cook the Peppers and Bread

1. Place the buttered pepper slices on a medium-hot section of the flat cooktop griddle.
2. Cook for 5–8 minutes until tender and slightly charred, turning occasionally.
3. Toast the bread on a slightly cooler area until golden on both sides — around 2–3 minutes per side.

Step 6: Serve

1. Plate the grilled chorizo with the peppers and some crusty bread on the side.
2. Optionally, drizzle with extra melted butter or a sprinkle of fresh herbs.

Tips

• Butter enhances the flavor of grilled veggies and breads — skip the olive oil and go full flavor.
• Use firewood like oak or hickory for a rich, smoky essence.
• Keep the chorizo turning on the cooktop to avoid overcooking any one part.
• Use the outer edge of the cooktop to keep food warm without overcooking.
• Don't forget to clean and re-oil the cooktop after cooking to keep it in top shape.

Variations

1. Basque Cheese Chorizo: Add manchego-stuffed chorizo links for a rich, cheesy flavor inside.
2. Spicy Nevada Chorizo: Toss the peppers with cayenne and use spicy chorizo for heat lovers.
3. Herbed Garlic Chorizo: Mix fresh minced garlic and rosemary into the butter used on the peppers and bread.
4. Sweet Smoky Chorizo: Add caramelized onions and a drizzle of honey over the grilled chorizo before serving.
5. Breakfast Basque Chorizo: Add a cracked egg to the cooktop and serve with the chorizo and peppers on toasted bread for a Basque-inspired breakfast sandwich.

Best pairings

• Spanish red wines – Rioja or Tempranillo
• Grilled corn with cotija cheese and lime
• Chilled gazpacho or tomato salad
• Sparkling cider for a traditional Basque twist
• Roasted potatoes with smoked paprika aioli

Conclusion

Grilling Basque chorizo on the Arteflame Grill brings unbeatable texture, flavor, and presentation — perfect for Nevada home cooks looking to elevate their backyard game. The combination of premium meat, high-temp searing, and vibrant veggies makes every bite unforgettable.