Spanish tapas was something I had heard of but never tried until I moved to the UK. I don’t know about you but I often go out to restaurants and wish that I could just have a small dish of several different things on the menu rather then a large plate of one thing. So I was delighted when I went out for Spanish Tapas and discovered that is what this style of eating is all about. Since several of my favourite tapas choices for going out were already chosen by some of the other contributors this week I decided to share this delicious smokey paprika peppers which would go perfectly with a tapas meal but also be versatile enough to go with other things. We have served this with fresh French loaf, over sandwiches and even over pasta for a simple pasta salad.
Annoyingly I got confused earlier in the week and thought I had saved all the photos onto my computer so I formatted my card and reshot a different meal on it. So sadly I don’t have step-by-step photos for this one. I wish I could say this is the first time I have done such a silly thing but sadly it isn’t. I really do need to get more organized. Anyone else do dumb things like this because they are disorganized?
Smokey Paprika Peppers
3/4 tsp sweet smoked paprika
1 garlic clove, thinly sliced
1 tsp fresh cracked black peppercorn
1 tsp fennel seed
2 red peppers
2 yellow peppers
75ml (1/3 c.) white wine vinegar
small bunch flat leaf parsley, chopped
Heat the grill to high. Cut the peppers in half, and spread over 2 large baking sheets, skin side up. Grill for about 15 minutes, until the skins blacken.
Transfer the hot peppers into a plastic food bag, seal and leave to cool. Once the peppers are cool enough to handle, slip off the skins, pull out the stalks, scrape away the seeds, and tear into large pieces.
Bring the vinegar and 75ml (1/3 c.) water to a simmer in a saucepan and then tip in the peppers, add salt to taste, then simmer for 3 more minutes.
Drain well and pack into a jar or heatproof container. Gently reheat the spiced oil for a few minutes and pour over the peppers and seal. Add the parsley before serving. Keep in the fridge for up to 1 week.
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Martin Redmond is here to give you the perfect recommendations: Best Wines To Pair With Tapas from ENOFYLZ Wine Blog
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- 125ml (1/2 c.) mild olive oil
- 3/4 tsp sweet smoked paprika
- 1 garlic clove, thinly sliced
- 1 tsp fresh cracked black peppercorn
- 1 tsp fennel seed
- 2 red peppers
- 2 yellow peppers
- sea salt
- 75ml (1/3 c.) white wine vinegar
- small bunch flat leaf parsley, chopped
- Pour the oil into a medium saucepan and then add the paprika and garlic. Heat very gently; do not allow the oil to start to smoke, for 5 minutes, then leave to cool. Lay a piece of muslin over a sieve and strain, discarding the garlic and paprika to leave bright orange, scented oil. In another pan, dry-fry the spices for 1 minute and then take off the heat and add to the paprika oil and set aside.
- Heat the grill to high. Cut the peppers in half, and spread over 2 large baking sheets, skin side up. Grill for about 15 minutes, until the skins blacken.
- Transfer the hot peppers into a plastic food bag, seal and leave to cool. Once the peppers are cool enough to handle, slip off the skins, pull out the stalks, scrape away the seeds, and tear into large pieces.
- Bring the vinegar and 75ml (1/3 c.) water to a simmer in a saucepan and then tip in the peppers, add salt to taste, then simmer for 3 more minutes.
- Drain well and pack into a jar or heatproof container. Gently reheat the spiced oil for a few minutes and pour over the peppers and seal. Add the parsley before serving. Keep in the fridge for up to 1 week.