/** * https://gist.github.com/samthor/64b114e4a4f539915a95b91ffd340acc */ (function() { var check = document.createElement('script'); if (!('noModule' in check) && 'onbeforeload' in check) { var = false; document.addEventListener('beforeload', function(e) { if (e.target === check) { = true; } else if (!e.target.hasAttribute('nomodule') || !) { return; } e.preventDefault(); }, true); check.type = 'module'; check.src = '.'; document.head.appendChild(check); check.remove(); } }());

Spanish stew

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Serves 2
Dietary: Dairy-free Egg-free Healthy Nut-free Pregnancy-friendly Vegan Vegetarian

A classic vegetarian Spanish stew that's ideal for the summer and surprisingly easy to make.

From Saturday Kitchen

Ingredients

50ml/2fl oz extra virgin olive oil, plus 2 tbsp to serve
3 garlic cloves, thinly sliced
1 banana shallot, thickly sliced
1 long red pimento pepper, cut into batons
1 tsp sweet smoked paprika
1 tsp Espelette pepper
200g/7oz very over-ripe plum tomatoes, chopped
150ml5fl oz vegetable stock
30g/1oz pickled biquinho peppers, quartered
30g/1oz yellow tomato currants
30g/1oz basil leaves, torn

Method

Heat the oil in a sauté pan. Add the garlic and fry for 2 minutes.
Add the shallot, red pimento pepper, smoked paprika, half the Espelette pepper and all the tomatoes. Bring to the boil, then pour in the stock.
Once the vegetables begin to soften, add the biquinho peppers, yellow currants and most of the basil.
When the stew is ready, serve it sprinkled with the remaining Espelette pepper and basil, with a drizzle of olive oil.