It’s Tapas Tuesday, and this week is a rather special Tapas Tuesday too if you’re a lover of football like us. Tonight, our city of Manchester plays host to a very important football match as FC Barcelona are in town to take on Manchester City at the Etihad Stadium. It’s a Champions League night, and a big one at that, so why not settle down to watch the game with a few tapas to nibble on??
Wondering what’s on the menu this week? Well I’ve gone for something quick and easy, so that there’s no missing the big match build up whilst you’re cooking away in the kitchen. This is simple and speedy but most importantly delicious….
Spanish Stuffed Peppers, with Tomatoes, Chorizo and Sweet Sherry –
This is a dish that I first tasted in Murcia, and when I got back home I tried to re-create it myself. This is a recipe that I use to, give it a try –
Ingredients –
4 Red Peppers / 3 Garlic Cloves / 4 Tablespoons of Olive Oil / 15-20 Cherry Tomatoes / 4 Tablespoons Sherry Vinegar / 140g Chorizo, chopped into small pieces / Crunchy Bread, chopped into small chunks / Sprinkle of Sugar / Salt and Pepper
What to do –
- Pre-Heat your oven to around 180C.
- Then wash the peppers, and cut them in half and take out the seeds. Then put the 8 halves into a large casserole dish, with the cut open sides facing up.
- Chop your cherry tomatoes into smaller pieces, you can leave them quite chunky though or even leave them whole if you prefer to do so. Chop you crunchy bread into very small pieces, and the chorizo too. Pop them all into a bowl and mix together before adding in the 3 crushed garlic cloves and the Sherry vinegar.
- Drizzle a little olive oil over the mixture, season well with salt and pepper and just a sprinkle of sugar too.
- Using a spoon, stuff the peppers with the mixture, then drizzle a little more olive oil over the peppers.
- Cover the peppers with tin foil and put them in the oven for around 30 minutes. Check on the peppers regularly, they should be quite tender after this. Take them out of the oven and remove the foil, then pop them back in the oven for another 20 minutes.
- After 20 minutes, they should be perfect and ready to serve. Use some of the crunchy bread that is left over to eat with the peppers and mop up the lovely garlicky juices.
Enjoy….
