Roast Banana Peppers with Tropea Onions and Rice Pilaf
A paella of sorts, which always seems to taste better when cooked over an open flame. Add a few slices of chorizo if you wish, but it stands alone without.
Ingredients 11
2 tbsp extra-virgin olive oil, divided
6 banana peppers, see notes
10 Tropea onion, unpeeled
1 garlic bulb
200 g bomba paella rice
500 ml chicken stock, plus extra if needed
Pinch ground allspice
1⁄2 tsp smoked paprika
salt and black pepper, to season
1⁄2 lemon, juiced
Slice chorizo slices, few, optional
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Method 9
Preheat a wood-fired oven (or barbecue with a lid) to 250°C (480°F).
Rub a few drops of the into the and put on a baking tray. Roast until blistered and lightly coloured, for about 5–10 minutes, or char over the coals on a barbecue (grill). Remove from the oven (or barbecue) and set aside until cool. Peel the peppers, reserving the cooking juices, and set aside.
Meanwhile, place the on a tray and roast for 10–15 minutes or until blackened and easily pierced with a skewer. Set aside until cool, then peel, reserving any cooking juices. Don’t wash the vegetables in water to rid them of any burnt bits as these will add a delicious smoky flavour to the rice.
Wrap the in aluminium foil and bake for 20 minutes. Set aside until cool, then peel and separate the cloves.
To cook the rice, heat the remaining in a paella pan or heavy-based baking dish. Add the and sauté over a medium heat for a few minutes.
Add the and bring to the boil. Add the , , and a pinch of .
Reduce to a simmer and quickly arrange the and over the , and add any cooking juices from the roasted vegetables. Distribute the throughout the rice.
Place the pan in the wood-fired oven, or in the barbecue, closing the lid, and cook for about 10 minutes, checking from time to time. Towards the end of the cooking process you may need a little stock as the dries out.
When the rice is cooked, season with a squeeze of before serving.
Meatsmith's tips
Skewing palest green to bright yellow in colour, banana peppers are slightly sweet and tangy and have only the barest hint of spice to them, if any at all. They are often pickled, stuffed or served raw.
