Spanish stew
A classic vegetarian Spanish stew that's ideal for the summer and surprisingly easy to make.
By Anna Haugh
From Saturday Kitchen
Ingredients
- 50ml/2fl oz extra virgin olive oil, plus 2 tbsp to serve
- 3 garlic cloves, thinly sliced
- 1 banana shallot, thickly sliced
- 1 long red pimento pepper, cut into batons
- 1 tsp sweet smoked paprika
- 1 tsp Espelette pepper
- 200g/7oz very over-ripe plum tomatoes, chopped
- 150ml5fl oz vegetable stock
- 30g/1oz pickled biquinho peppers, quartered
- 30g/1oz yellow tomato currants
- 30g/1oz basil leaves, torn
Method
Heat the oil in a sauté pan. Add the garlic and fry for 2 minutes.
Add the shallot, red pimento pepper, smoked paprika, half the Espelette pepper and all the tomatoes. Bring to the boil, then pour in the stock.
Once the vegetables begin to soften, add the biquinho peppers, yellow currants and most of the basil.
When the stew is ready, serve it sprinkled with the remaining Espelette pepper and basil, with a drizzle of olive oil.
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