Ingredients with Measurements:
- 2 large onions, thinly sliced
- 3 cloves of garlic, minced
- 2 red bell peppers, sliced
- 2 tablespoons of olive oil
- 2 tablespoons of white wine vinegar
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 bay leaf
- 1/4 cup of water
Special equipment needed:
- Large skillet or frying pan
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large skillet or frying pan over medium heat.
2. Add the sliced onions and minced garlic to the pan and sauté for about 5 minutes, or until the onions are translucent.
3. Add the sliced red bell peppers to the pan and continue to sauté for another 5 minutes.
4. Add the white wine vinegar, paprika, salt, black pepper, and bay leaf to the pan and stir to combine.
5. Pour in the water and stir again.
6. Reduce the heat to low and let the cebolada simmer for about 20 minutes, or until the vegetables are tender and the liquid has reduced.
7. Remove the bay leaf before serving.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 90
Fat: 5g
Carbohydrates: 11g
Protein: 2g
Fiber: 3g
Sugar: 6g
Sodium: 590mg
Substitutions for ingredients:
- Red bell peppers can be substituted with green or yellow bell peppers.
- White wine vinegar can be substituted with red wine vinegar or apple cider vinegar.
- Paprika can be substituted with smoked paprika or chili powder.
Variations:
- Add sliced chorizo or cooked chicken to the cebolada for a heartier meal.
- Serve the cebolada over rice or with crusty bread for dipping.
Tips and tricks:
- Be sure to slice the onions and peppers thinly for even cooking.
- Use a wooden spoon or spatula to stir the cebolada to prevent the vegetables from breaking apart.
- Adjust the seasoning to taste.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the cebolada in a skillet over low heat until heated through.
Presentation ideas:
Serve the cebolada in a shallow bowl or on a platter.
Garnishes:
Sprinkle chopped parsley or cilantro over the cebolada before serving.
Pairings:
Serve the cebolada with a glass of red wine or a cold beer.
Suggested side dishes:
- Crusty bread
- Rice
- Roasted potatoes
Troubleshooting advice:
- If the cebolada is too dry, add a splash of water or chicken broth to the pan.
- If the cebolada is too watery, increase the heat and let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Be sure to wash your hands and all utensils before and after handling raw vegetables.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Cebolada is a traditional Portuguese dish that originated in the Alentejo region of Portugal. It is typically made with onions, garlic, and bell peppers, and is often served as a side dish or as a topping for grilled meats.
Flavor profiles:
The cebolada has a sweet and tangy flavor from the onions and vinegar, with a smoky undertone from the paprika.
Serving suggestions:
Serve the cebolada as a side dish or as a topping for grilled meats.
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Region: Portuguese