Finely slice your Red Peppers and your Onions. Use more than you think you’ll need because they definitely shrink down a lot once they are cooked
Gently fry the Peppers and Onions in a little Extra Virgin Olive Oil – use a little Salt. Keep stirring so they don’t colour too much – you want them really soft and sweet before you add some crushed or chopped Garlic and Fresh Red Chilli – however much you fancy. Stir as they cook a little… Then add a really good pinch or two of Smoked Paprika and give it a moment or two before you stir in a good squeeze of Tomato Puree. Again, stir for a few minutes as the Tomato Puree cooks through a little… you want plenty of flavour to get sealed in before you add liquid to this
If you wanted to add a dash of White Wine now, you could; just cook off the alcohol before you move on to adding Stock….
Now add the Stock. Use a couple of mugs per person or a bit more (the stock doesn’t need to be too strong – just a small amount of Veg Bouillon or Stock will work here – you don’t want it too salty)
Give the stew 20 mins or so with a lid on over a low heat – it needs some time to get the flavours going, but it could have less! When the time is up you’ll know from the consistency whether you want to cook off a little liquid before serving, or whether you want to add a little more water to thin it down. Taste and Season….
This is good thick like a stew as a main course, or a side dish with grilled fish. It is also good soupier with more liquid and croutons or crusty bread (more broth like?!)
However you serve this – chopped fresh herbs over the top always work – parsley, basil, dill etc. A dollop of homemade mayo or greek yoghurt are also delicious…