Preheat oven to 200C.
Lightly drizzle 1 tablespoon of olive oil over the capsicum and roast in the oven for 15 to 20 minutes or until the skin of the peppers lightly browns and pulls away from the flesh.
Remove from oven and transfer to a mixing bowl and tightly cling film bowl and allow the peppers to steam for 10 minutes.
At this point the skin should peel away easily from the outside of the peppers.
Discard skin and seeds and cut peppers into a medium dice.
Heat a medium sauté pan over medium high heat.
Sauté shallots in 2 tablespoons of olive oil for 3 to 4 minutes stirring constantly.
Add garlic and paprika and cook for two minutes.
Add diced capsicum and stir to coat with the oil and spices.
Add chicken stock and allow to reduce by half, then remove from heat.
Blend pepper mixture until smooth and strain through a fine mesh strainer.
If sauce is too thick, thin out with warm chicken stock.
Season to taste with salt, and keep warm.
Heat a large sauté pan over high heat.
Add sliced chorizo to dry pan and sauté until golden brown.
Remove from pan and drain on absorbent paper.
Cut a slit lengthways in the top of each date and remove the stone.
Place two chorizo halves into each date, a small dollop of the red pepper sauce, and garnish with a piece of chervil.
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