2) Using your fingers scrape off all the black char from the outside of the peppers; use a paper towel if needed to assist with this. Remove the stem and seeds and cut the peppers into 1cm wide strips.
3) While the peppers are cooling, heat a small frying pan over a medium-high heat and coat the bottom with olive oil. Add the chorizo and cook until it is crispy on all sides. Remove from the pan to a cutting board and finely chop.
4) In a small bowl, whisk together the vinegar, 2 to 3 tbsp of olive oil, the garlic and pimenton. Season with salt, to taste. In a large bowl toss together the roasted peppers, chorizo, almonds, rocket and a little of the vinaigrette. Add the vinaigrette in stages to make sure the vegetables are well coated but not overdressed.
5) Taste to check the seasoning, add more salt if necessary. Arrange on a pretty serving dish and sprinkle with shaved manchego and scallions. OLE!!