Spanish Pisto Manchego Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tablespoons of Extra virgin olive oil (EVOO)
2 Garlic clove, peeled and finely minced
1 Onions, peeled and finely chopped
1 Sweet red peppers, cored and diced
1 Sweet green peppers, cored and diced
1 Summer zucchini, diced
˝ teaspoon of Paprika, Pimentón de la Vera (Spanish Paprika)
6 Tomatoes, peeled and diced
2 White potatoes, peeled and diced
1 tablespoon of Table salt
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Directions: |
Directions:1. Wash vegetables and prepare as specified in ingredients description.
2. In a frying pan with lid, heat olive oil (2 spoons), add the garlic and stir-fry for 1 minute until lightly golden. Add then the onion, red and green bell peppers and a pinch of salt and stir-fry over medium heat for around 5 minutes until soft but not brown. Add the zucchini and stir for one more minute.
3. Reduce heat to low. Add the ˝ teaspoon Pimentón de la Vera (Spanish Paprika) and the tomatoes and a tablespoon salt and stir. Leave to cook, covered with a lid, at a medium-low heat for approximately 15 minutes stirring from time to time. And remove from the heat.
4. While the pisto is cooking, place the potatoes in a large sauté pan and cover them in olive oil. Heat over medium-low heat for about 5 minutes, stirring occasionally. Continue cooking for 5 more minutes or until the potatoes are poached, that is, soft but not crispy.
5. Remove the potatoes from the heat and drain off as much oil as possible. (Set aside that oil as you can reuse it for frying potatoes and/or preparing a Spanish omelette).
6. Serve the pisto warm accompanied by the potatoes and some slices of country bread. |
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