Madrid-style Peperonata

Ingredients

In the Madrid-style Peperonata, we adapt the traditional Italian Peperonata to the flavors and ingredients commonly found in Madrid cuisine. While the Italian version often includes garlic and basil, we incorporate Spanish spices like smoked paprika and cayenne pepper to give it a distinct Madrid twist. Additionally, we use Spanish bell peppers and onions, which have a slightly different flavor profile compared to their Italian counterparts. We alse have the original recipe for Peperonata, so you can check it out.

• 4 Spanish bell peppers, sliced into strips 4 Spanish bell peppers, sliced into strips
• 2 Spanish onions, thinly sliced 2 Spanish onions, thinly sliced
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 3 tablespoons olive oil 3 tablespoons olive oil
• 2 teaspoons smoked paprika 2 teaspoons smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste) 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 18g, 10g
• Protein: 2g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat.
2. 2.
   Add the sliced onions and sauté until they become translucent and slightly caramelized.
3. 3.
   Add the bell peppers to the skillet and cook until they soften and begin to brown around the edges.
4. 4.
   Stir in the diced tomatoes, smoked paprika, and cayenne pepper. Season with salt and pepper to taste.
5. 5.
   Reduce the heat to low and simmer the mixture for about 20 minutes, allowing the flavors to meld together.
6. 6.
   Remove from heat and garnish with fresh parsley.
7. 7.
   Serve the Madrid-style Peperonata hot as a main course or as a side dish.

Treat your ingredients with care...

• Bell peppers — Choose ripe and vibrant bell peppers for the best flavor. Remove the seeds and white pith before slicing.
• Smoked paprika — Opt for high-quality Spanish smoked paprika to enhance the smoky flavor of the dish.

Tips & Tricks

• For a milder version, reduce the amount of cayenne pepper.
• Serve the Peperonata with crusty bread to soak up the flavorful sauce.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors intensify over time.
• Customize the dish by adding other vegetables like zucchini or eggplant.
• For a heartier meal, serve the Peperonata over cooked rice or pasta.

Serving advice

Serve the Madrid-style Peperonata as a main course accompanied by crusty bread or as a side dish alongside grilled meats or roasted potatoes. Garnish with fresh parsley for a pop of color.

Presentation advice

Present the Madrid-style Peperonata in a shallow serving dish, allowing the vibrant colors of the peppers to shine through. Drizzle a little extra olive oil on top and sprinkle with fresh parsley for an elegant touch.