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…