pepper paprikash
From caramia 16 years ago
- 55 minutes to make
- Serves 8
This is delicious with any kind of rice, mashed potatoes, new potatoes or jacket potatoes
Ingredients
- 1 roughly chopped onion shopping list
- ½ chopped red pepper shopping list
- 6 tsp sun dried tomato paste or 2 tbsp tomato puree shopping list
- 2 tbsp paprika (smoked paprika is lovely in this dish, but not as easily available) shopping list
- ½ chopped orange pepper shopping list
- 1 can chopped tomatoes (or you can use the equivalent amount of peeled, de-seeded fresh ones) shopping list
- 4 cloves garlic chopped shopping list
- ½ chopped yellow pepper shopping list
- 3 chopped carrots shopping list
- 1 tbsp oil shopping list
- 1 fresh bay leaf (or 2 dried) shopping list
- Generous amount of salt to balance out the paprika shopping list
- 3 finely chopped sticks of celery shopping list
- ½ pint (300ml) water shopping list
How to make it
- Heat the oven to 170°C.
- In a saucepan, sauté the onions in the oil for about 5 minutes, whilst you chop the garlic.
- Add the garlic and just keep giving it a little stir whilst you chop the celery.
- Add the celery and keep stirring whilst you chop the carrots.
- Add the carrots and give the odd stir whilst you chop pepper.
- Add peppers and stir a few times whilst you open the can of tomatoes.
- Stir in the 2 tbsp of paprika until it is well distributed and coats all the vegetables.
- Add the water and tomato paste and stir well. Add the wine now, if you are using it.
- Boil for 10 minutes, then stir in the chopped tomatoes and turn the mixture into an oven proof dish.
- Hide the bay leaf in the middle, cover with foil and put in the oven.
- Cook for 45 minutes with foil on.
- After 45 minutes, take foil off, give a little stir and leave for another 45 minutes.
- Add the salt to taste and serve into dishes with a good dollop of yoghurt and a sprinkling of the spring onions or chives.
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