I recently heard a fascinating podcast of David Axelrod (http://politics.uchicago.edu/pages/axefiles) interviewing the great chef Jose Andres. Not only was it an inspiring and wide-ranging discussion of how to live and act as a humanitarian while pursuing your life’s work, Chef Andres spoke of his mother’s delicious red peppers Catalan-style and how he is still trying to recreate the recipe.
I’ve always used roasted red peppers as part of Italian dishes, but researching this simple yet scrumptious method of preparing red peppers has been a revelation. The addition of sherry vinegar and lightly cooked garlic slices transform it into a new dish, and adding the warm spiced almonds elevates it even more.
Serve it with crusty sourdough bread and you’ll have a new favorite recipe in your repertoire!
Here’s another delicious recipe:
Potato Salad with Mustard Vinaigrette
Red Peppers Catalan-Style with Spicy Almonds
Prep
Cook
Total
Yield 2-4 servings
Ingredients
- 2 large red bell peppers
- 1 tablespoon sherry vinegar
- 1 tablespoon peeled and sliced garlic (1-2 large cloves)
- 1 cup raw almonds (soaked in water for at least 1 hour)
- 2 tablespoons olive oil
- 2 teaspoons hot smoked paprika
- 1/2 teaspoon fine sea salt
Instructions
Soak the almonds in water for at least 1 hour. While the almonds are soaking, turn your oven broiler to low and set a rack at the highest level. Line a baking sheet with aluminum foil, put the peppers on the sheet and put them in the oven. In about 8 minutes, the peppers should be blackened on the top side. Slide the sheet partially out of the oven and turn the peppers over with a pair of tongs. Roast the peppers for another 5-8 minutes until they are blackened all over. Remove the sheet from the oven and use the tongs wrap the foil around the peppers so they are completely enclosed. This will steam the peppers.
In about 15 minutes, open the foil, and if the peppers have not collapsed, pierce them carefully with a knife to let the steam out so you don't burn your hands. When the peppers are warm enough to handle, pull the stems out which should pull out most of the seeds. Peel off the blackened skin, slice the peppers and gently scrape them with a knife to remove any remaining seeds. Slice the peppers in strips about 1/2" wide and put them in a bowl. Add the sherry vinegar and stir to combine.
Drain the water from the almonds and slip each almond out of its skin. Wipe the almonds dry and cut each almond into 2 or 3 pieces lengthwise. (You can also buy the almonds peeled and sliced to save time; just make sure they are not seasoned.)
In a small frying pan, warm the olive oil and add the sliced garlic. Cook the garlic for about 2 minutes on low, taking care not to burn it. Pour the oil and the garlic over the peppers and mix gently to combine. Don't wipe out the pan, but return it to the burner and add the almonds over a very low heat. Sprinkle the almonds with the hot smoked paprika and the salt, and stir the nuts to distribute the spices evenly. Cook them for about 2 minutes, stirring occasionally to keep them from burning.
Serve the peppers on a platter with crusty bread and the warm almonds.
Courses appetizer, side dish
Cuisine Spanish
1
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