Simple, quick and bursting with flavour, you’ll find most of this dish’s ingredients in your store cupboard
I love this recipe and others of its kind because it’s simple, quick and bursting with flavour. You may be under the impression that we chefs either subsist on takeaway (when we aren’t working) or make elaborate and creative masterpieces at home every night of the week. Nothing could be less true. We are mere mortals, just like you, and we want to have as much flavour as we can in as little time as possible. This recipe is just that, especially as most of the ingredients will be in your store cupboard.
Serves 4
red onions 3, diced
extra virgin olive oil 125ml
garlic 4 cloves, finely sliced
dried chilli flakes 1 tbsp
(pul biber, preferably)
sweet smoked paprika 1½ tbsp
tomato puree 1 tbsp
butter beans 2 x 400g tins, drained and rinsed
sherry vinegar 5 tbsp
piquillo peppers 300g, rinsed and sliced
sea salt flakes