Barbecue the capsicums whole over high heat, until their skin blackens and puffs up. Seal them inside a plastic bag for 20 minutes. Remove the skin and cut the capsicums into strips.
Peel and finely slice the garlic cloves. Julienne the chorizo sausage. Sauté the chorizo and garlic on the hotplate in the olive oil, top the capsicums with this mixture, add a drizzle of olive oil, season.