Piperrada

Προετοιμασία

Υλικά

Η μέθοδος

Βήμα προς βήμα

1. 1

   Heat the olive oil in a large skillet or Dutch oven over medium heat.

   Περίπου 1 λ.

2. 2

   Add the sliced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.

   Περίπου 7 λ.

   Σημείωση του μάγειρα: Do not brown the onions; aim for a gentle sweat.

3. 3

   Stir in the minced garlic and cook for another minute until fragrant.

   Περίπου 1 λ.

   Σημείωση του μάγειρα: Be careful not to burn the garlic.

4. 4

   Add the sliced red bell pepper and green bell pepper to the skillet.

5. 5

   Cook the peppers, stirring occasionally, for about 10-12 minutes, until they begin to soften.

   Περίπου 12 λ.

6. 6

   Pour in the canned diced tomatoes, paprika, salt, and black pepper.

7. 7

   Stir everything together, bring the mixture to a gentle simmer, then reduce the heat to low.

   Περίπου 2 λ.

8. 8

   Cover the skillet and let the piperrada simmer for 10-15 minutes, allowing the flavors to meld and the vegetables to become very tender.

   Περίπου 15 λ.

   Σημείωση του μάγειρα: Stir occasionally to prevent sticking.

9. 9

   Taste and adjust seasoning if necessary.

   Περίπου 1 λ.

10. 10

    Serve warm, garnished with fresh parsley if desired.