Appetizer > Spanish Tapas

Roasted Red Pepper and Walnut Picada Recipe

Ingredients with Measurements:
- 2 red bell peppers, roasted and peeled
- 1 cup walnuts, toasted
- 2 garlic cloves, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra-virgin olive oil
- 1 tablespoon sherry vinegar
- Salt and pepper to taste

Special equipment needed:
- Baking sheet
- Food processor

Step-by-step instructions:
1. Preheat the oven 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, skin side up, and roast for 20-25 minutes or until the skin is charred.
4. Remove the peppers from the oven and let them cool. Once cooled, peel off the skin and discard.
5. In a food processor, pulse the walnuts until they are coarsely chopped.
6. Add the roasted red peppers, garlic, parsley, olive oil, sherry vinegar, salt, and pepper to the food processor.
7. Pulse until the mixture is finely chopped and well combined.
8. Taste and adjust seasoning as needed.


- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- Makes about 1 1/2 cups

Nutritional information:
- Calories: 170
- Fat: 16g
- Carbohydrates: 5g
- Protein: 3g
- Fiber: 2g

Substitutions for ingredients:
- Red bell peppers can be substituted with roasted tomatoes or roasted eggplant.
- Walnuts can be substituted with almonds or pine nuts.
- Sherry vinegar can be substituted with red wine vinegar or balsamic vinegar.

Variations:
- Add a pinch of smoked paprika or cumin for a smoky flavor.
- Add a tablespoon of honey or maple syrup for sweetness.
- Add a teaspoon of lemon zest for a citrusy flavor.

Tips and tricks:
- To roast the red peppers, you can also do it over an open flame on a gas stove or grill.
- Toast the walnuts in a dry pan over medium heat for a few minutes until fragrant.
- The picada can be made ahead of time and stored in the refrigerator for up to 3 days.

Storage instructions:
- Store the picada in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Let the picada come to room temperature before serving.

Presentation ideas:
- Serve the picada in a small bowl or ramekin.
- Drizzle with extra olive oil and sprinkle with chopped parsley.

Garnishes:
- Garnish with a few toasted walnuts or a sprig of parsley.

Pairings:
- Serve with grilled vegetables, roasted chicken, or crusty bread.

Suggested side dishes:
- Serve with a side salad or roasted vegetables.

Troubleshooting advice:
- If the picada is too thick, add a tablespoon of water or olive oil to thin it out.

Food safety advice:
- Make sure to properly store the picada in the refrigerator and discard if it smells or looks off.

Food history:
- Picada is a traditional Spanish sauce made with nuts, bread, and garlic. It is commonly served with grilled meats and vegetables.

Flavor profiles:
- The picada has a nutty and slightly sweet flavor from the walnuts and roasted red peppers. The garlic and parsley add a fresh and herbaceous note.

Serving suggestions:
- Serve the picada as a dip or spread for bread, crackers, or vegetables.

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Region: Spanish

Taste: Savory, Tangy, Nutty, Smoky, Aromatic