Andalusian Tomato Picadillo
Over a year ago
4,730 views
Prep: 15 mins
Ingredients
- 450g Cherry tomatoes. de-seeded and diced
- 2 Onions. sliced
- 1 bunch Spring onions. sliced finely
- 2 Green peppers. de-seeded and chopped
- 1 Red peppers. de-seeded and chopped
- 3 Garlic cloves. crushed
- 200g Squid (prawns are a good alternative)
- 3tbsp Olive oil
- 1 tbsp Sherry vinegar
- 3 Hard boiled eggs. peeled and sliced
- to taste Salt and black pepper
Accompaniment
SponsoredOrigin Pinot Grigio Organic
The nation's favourite tipple in an organic bundle. A great value wine, from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas
Description
This tapas dish is perfect served with bread and a chilled glass of rose.
Method
-
1
Mix together the tomatoes, onion, spring onion, peppers and garlic.
Heat a griddle until smoking and cook the squid for 2-3 minutes or until cooked. Leave to cool and slice. Add to the vegetables and drizzle with the olive oil. Toss gently and refrigerate for 1 hour.
When ready to serve add the vinegar and season with salt and pepper. Top with the sliced boiled egg and serve.
Similar Recipes
View all similar
This looks tasty, I live in the valencian area and they have a tapa very like this but it doesnt have cold squid which is something ive never come across but I will be trying this tommorow with some spanish friends who are coming to tea thanks!