Smokey Paprika Peppers #SundaySupper

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

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.

Stuffed Green Queen Olives with Garlic Infused Olive Oil from MarocMama
Cheesy, Tortellini Tapas & Spicy Bacon Ranch Dip from Daily Dish Recipes
Black-Eyed Pea Cowboy Caviar from Shockingly Delicious
Goan Beef Croquettes from Masala Herb
Giardiniera Salad from Peanut Butter and Peppers
Bacon Wrapped Calamari from Jane’s Adventures in Dinner
Patatas Bravas from Supper for a Steal
Caramelized Onion & Gruyere Bites from The Foodie Army Wife
Agave Truffles from Killer Bunnies, Inc
Pear, Brie, and Honey Crostini from Hezzi-D’s Books and Cooks
Tomato Bread from girlichef
Clams in Green Sauce (Almejas en Salsa Verde) from The Little Ferraro Kitchen
Roasted Tomato-Basil Flatbread from Take A Bite Out of Boca
Herb and Citrus Marinated Olives from Magnolia Days
Smoky Paprika Peppers from Small Wallet, Big Appetite
Balsamic Raspberries with Mascarpone Cream from That Skinny Chick Can Bake
Gambas al Ajillo from Manu’s Menu
Squid in Garlic Chili Olive Oil from Food Lust People Love
Tortilla Española from The Not So Cheesy Kitchen
Croquetas de Pollo from Cookin’ Mimi
Low-Carb Salmon Croquettes from Yours And Mine Are Ours
Bruschetta Topping from What Smells So Good?
Herb Roasted Almonds from Curious Cuisiniere
Artichoke Heart and Manchego Spread on Fried Garlic Bread from The Wimpy Vegetarian
Tortillita de Camarones from Cindy’s Recipes and Writings
Patatas A La Riojana (Rioja-Style Potato & Chorizo Stew) from Cupcakes & Kale Chips
Gambas al Ajillo y Clementina (Shrimp with Garlic and Clementines) from FoodieTots
Tortillas De Papa y Atun (Tuna and Potatoes Tortilla) from Basic N Delicious
Pocky Cake Pops from NinjaBaking.com
Chorizo Filled Dates Wrapped in Bacon from I Run For Wine
Manchego-Stuffed Spanish Meatballs from The Weekend Gourmet
Roast Onions with Blue Cheese and Pine Nuts from Healthy. Delicious.
Shrimp and Chorizo Tapas from The Texan New Yorker
Blueberry and Lemon Yogurt Quesada from In The Kitchen With KP
Chorizo with Spicy Sweet Potato Tapas from Soni’s Food
Chorizo and Manchego Toast Tapas from Family Foodie
Roasted Bone Marrow with Citrus Salad from The Girl In The Little Red Kitchen
Mushroom Chevre Crostini from A Kitchen Hoor’s Adventures
Serrano Ham and Manchego Croquetas with Smoked Pimenton Aioli from My Other City By The Bay
Krab Filled Avocado Tapas from from Hot Momma’s Kitchen Chaos
Polenta Crostini Bites with Caramelized Mushrooms: Cicchetti – A Venetian Tapas Tradition from La Bella Vita Cucina

Martin Redmond is here to give you the perfect recommendations: Best Wines To Pair With Tapas from ENOFYLZ Wine Blog

Sunday Supper MovementJoin the #SundaySupper conversation on twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement. Smokey Paprika Peppers

Prep time:
Cook time:
Total time:
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.