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This Spanish roasted red pepper salad is a simple, and incredibly effective taste sensation. jam packed with all the authentic Spanish flavours of sweet red pimenton (peppers) with smoked paprika and sweet, sharp sherry vinegar. The three are a marriage made in heaven!

Spanish Roasted Red Peppers

Spanish tapas - grazing never tasted so good.

The Spanish have it down when it comes to eating and drinking. There is nothing more pleasurable than whiling the hours away in a small tapas bar, sipping wine, beer of cider and sampling small bites of local fare along the way. Tapas is said to have originated as a way to keep fruit flies at bay - bread slices used as a lid to the wine glass. Over the years, the edible lids became more and more fancy, and toppings more and more inventive. Learn more about the world of tapas, with more delicious recipes.

You can eat this salad as a side dish to cooked meats, fish or cold cuts as part of a larger feast, or as a tapas dish, simply laid on a slice of crusty bread with a slice of jamón an olive, or just on its own.

Spanish Roasted Red Peppers

Roasting peppers to perfection

Getting the essential charred flavour is easy. You CAN buy roasted red peppers in jars, and you know what? they're OK! Use them if you like, no judgement! However, roasting your own at home is easy and the flavours are better. There are a few ways to achieve this char:

  1. Rest the peppers directly on the flame of a gas stove, turning them until completely blackened.
  2. Place under a very hot oven grill, turning regularly until all the skin is charred
  3. Pop on the BBQ grill, turning regularly until blackened all over.

Whichever way you cook the peppers, you should ensure that the skin gets nice and black. Don't be afraid, you're removing this anyway but the char will permeate the flesh underneath, giving a hint of char without the burn!

Once blackened, we rest the peppers briefly to let them steam a little in their heat - in turn this creates a loose skin that slides off, leaving a hint of charred flavour in the juicy, sweet flesh! Magical!

Spanish Eggplant Salad

The key ingredients - Spanish smoked paprika

To enhance the flavours even more, our fire roasted red peppers are now marinated in a sweet, tart and smoky dressing. Spanish smoked paprika is the key to this authentic Spanish recipe. It brings a profile so unique to Spain - a wonderful, mellow, smoky and sweet flavour. Other paprika will give good flavour, but none more than the smoked variety. It's essential in my opinion!

How to make my Spanish Roasted Red Pepper Salad

Spanish Roasted Red Peppers
Spanish Roasted Red Pepper Salad
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course:Appetizer, Side Dish, Tapas
Cuisine:Spanish
Servings: 4
Calories: 148kcal

Ingredients

Instructions

  • Place the bell peppers on the BBQ grill or sit in the direct flame of a gas burner. Gradually turn the peppers until all the skins are charred and blackened and the peppers softened a little.
  • Remove from the heat and place into a bowl. Cover with plastic wrap to seal and leave for 5 minutes.
  • Remove the plastic wrap and then carefully slide off all the blackened skin from each pepper. Take out the seeds and then gently tear each pepper into about 4-5 strips.
  • Arrange the strips on a serving platter in one layer.
  • whisk together the olive oil, paprika, sherry vinegar, salt and pepper until smooth. Pour this over the pepper slices then garnish with the parsley.
  • Serve at room temperature as a side dish, or simple tapas snack.

Nutrition (per serving)

Calories: 148kcalCarbohydrates: 6gProtein: 1gFat: 14gSaturated Fat: 2gSodium: 4mgPotassium: 188mgFiber: 2gSugar: 4gVitamin A: 2918IUVitamin C: 114mgCalcium: 6mgIron: 1mg
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