Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 2 red bell peppers, thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14.5 ounces) diced tomatoes, drained
- 2 tablespoons chopped fresh parsley
Special equipment needed: None
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and bell peppers and cook, stirring occasionally, until softened, about 10 minutes.
3. Add the garlic, smoked paprika, salt, and black pepper and cook for 1 minute.
4. Add the drained tomatoes and cook until the mixture is thickened, about 5 minutes.
5. Stir in the chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature: Medium heat
Serving size: 4
Nutritional information:
Calories: 120
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 310mg
Carbohydrates: 14g
Fiber: 4g
Sugar: 8g
Protein: 2g
Substitutions for ingredients:
- You can use yellow or orange bell peppers instead of red bell peppers.
- You can use canned crushed tomatoes instead of diced tomatoes.
Variations:
- Add sliced chorizo or cooked chicken to the piperade for a heartier meal.
- Add a pinch of cayenne pepper for extra heat.
- Top with a fried egg for a delicious breakfast.
Tips and tricks:
- Make sure to thinly slice the onion and bell peppers so they cook evenly.
- Drain the canned tomatoes before adding them to the skillet to prevent the piperade from becoming too watery.
- Use a wooden spoon to stir the piperade to prevent the vegetables from breaking apart.
Storage instructions:
Store the piperade in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the piperade in a skillet over medium heat until heated through.
Presentation ideas:
Serve the piperade in a shallow bowl or on a plate.
Garnishes:
Garnish with additional chopped parsley.
Pairings:
Serve the piperade with crusty bread or over rice.
Suggested side dishes:
- Roasted potatoes
- Grilled vegetables
- Mixed greens salad
Troubleshooting advice:
- If the piperade is too watery, cook it for a few more minutes to thicken it up.
- If the piperade is too thick, add a splash of water or chicken broth to thin it out.
Food safety advice:
Make sure to cook the piperade to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Piperade is a traditional Basque dish made with sautéed onions, peppers, and tomatoes. It is often served as a side dish or as a topping for grilled meats.
Flavor profiles:
The smoked paprika adds a smoky, slightly sweet flavor to the piperade, while the bell peppers and tomatoes add a slightly tangy flavor.
Serving suggestions:
Serve the piperade as a side dish or as a topping for grilled meats.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish