Ingredients with Measurements:
- 2 red bell peppers
- 1/4 cup of extra-virgin olive oil
- 2 cloves of garlic, minced
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of smoked paprika
- 2 ounces of sliced chorizo
- 1/4 cup of sliced pitted olives
- 1 tablespoon of chopped fresh parsley
Special Equipment Needed:
- Oven or grill
- Baking sheet
- Aluminum foil
- Mixing bowl
Step-by-Step Instructions:
1. Preheat the oven or grill to 400°F.
2. Cut the red bell peppers in half and remove the seeds and stems.
3. Place the peppers on a baking sheet lined with aluminum foil.
4. Drizzle the peppers with 2 tablespoons of olive oil and sprinkle with salt and black pepper.
5. Roast the peppers in the oven or on the grill for 20-25 minutes, or until the skin is charred and the peppers are tender.
6. Remove the peppers from the oven or grill and let them cool for 5-10 minutes.
7. Peel the skin off the peppers and cut them into thin strips.
8. In a mixing bowl, combine the roasted peppers, minced garlic, smoked paprika, and 2 tablespoons of olive oil.
9. Mix well and let the flavors meld for 10-15 minutes.
10. In a skillet over medium heat, cook the sliced chorizo until crispy, about 5-7 minutes.
11. Add the sliced olives to the skillet and cook for an additional 2-3 minutes.
12. Add the chorizo and olive mixture to the roasted pepper mixture and toss to combine.
13. Garnish with chopped parsley and serve.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Oven or grill: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 190
Fat: 16g
Saturated Fat: 3.5g
Cholesterol: 15mg
Sodium: 480mg
Carbohydrates: 8g
Fiber: 2g
Sugar: 4g
Protein: 5g
Substitutions for ingredients:
- Red bell peppers can be substituted with yellow or orange bell peppers.
- Smoked paprika can be substituted with regular paprika.
- Chorizo can be substituted with bacon or ham.
- Olives can be substituted with capers or sun-dried tomatoes.
Variations:
- Add diced tomatoes to the roasted pepper mixture for a fresh twist.
- Substitute the chorizo with grilled chicken or shrimp for a lighter version.
- Add crumbled feta cheese to the roasted pepper mixture for a creamy texture.
Tips and Tricks:
- To make peeling the skin off the roasted peppers easier, place them in a plastic bag and let them steam for 5-10 minutes before peeling.
- Use a cast-iron skillet to cook the chorizo for a crispy texture.
- Let the roasted pepper mixture sit for at least 10 minutes to allow the flavors to meld together.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the leftovers in a skillet over medium heat until heated through.
Presentation Ideas:
Serve the esgarrat with crusty bread or as a side dish to grilled meats.
Garnishes:
Garnish with chopped fresh parsley or a drizzle of balsamic glaze.
Pairings:
Pair with a crisp white wine or a light beer.
Suggested Side Dishes:
Serve with a side salad or grilled vegetables.
Troubleshooting Advice:
- If the roasted peppers are not tender after 25 minutes, continue roasting them until they are soft.
- If the chorizo is not crispy after 5-7 minutes, cook it for an additional 1-2 minutes.
Food Safety Advice:
- Make sure to wash your hands and all utensils before handling food.
- Cook the chorizo to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Esgarrat is a traditional Valencian dish made with roasted peppers, garlic, and olive oil. It is typically served as a tapa or side dish.
Flavor Profiles:
This dish is smoky, savory, and slightly spicy.
Serving Suggestions:
Serve the esgarrat with crusty bread or as a side dish to grilled meats.
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Region: Spanish