🇪🇸 Spanish

Padron Peppers Sofrito

Name: Padron Peppers Sofrito
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: to taste Salt; 2, chopped Onion; 4 cloves, minced Garlic; 3 medium, cubed Potato; 400 ml Tomato Sauce; 2 tbsp Olive Oil; 2, thickly sliced Carrot; 750 ml Stock or Broth; 1 tsp Smoked Paprika; 300 g Padron Peppers

🇪🇸 Spanish

A slow-simmered spanish pot of padron peppers, root vegetables and rich broth — dinner that tastes like a warm kitchen on a cold day. 50 minutes of mostly hands-off cooking.

Prep 15 min Cook 35 min Serves 4 Medium

Ingredients

Saltto taste
Onion2, chopped
Garlic4 cloves, minced
Potato3 medium, cubed
Tomato Sauce400 ml
Olive Oil2 tbsp
Carrot2, thickly sliced
Stock or Broth750 ml
Smoked Paprika1 tsp
Padron Peppers300 g

Optional extras

Fresh Parsleyhandful, to finish

Instructions

1
Warm the Olive Oil in a heavy casserole and brown the padron peppers well on all sides — real colour means real flavour.
2
Lift the padron peppers out, soften the onion and garlic in the same pot, then add the smoked paprika.
3
Return the padron peppers, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with fresh parsley right before serving.

Chef's tip

A final squeeze of sherry vinegar just before serving lifts every other flavour.

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Watch how it's made

Video: Spanish summer salad of shredded roasted peppers and salt cod · on YouTube