Andalusian Tomato Picadillo
recipe
Andalusian Tomato Picadillo
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This tapas dish is perfect served with bread and a glass of chilled rose
Ingredients
- 450g cherry tomatoes, deseeded and diced
- 2 onions, sliced
- 1 bunch of spring onions, sliced finely
- 2 green peppers, deseeded and chopped
- 1 red pepper, deseeded and chopped
- 3 cloves of garlic, crushed
- 200g squid (prawns are a good alternative to squid)
- 3 tbsp olive oil
- 1 tbsp sherry vinegar
- salt and black pepper
- 3 hard boil eggs, peeled and sliced
Serves:
6
Cook Time:
70
Total Time:
70min
Directions
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- Mix together the tomatoes, onion, spring onion, peppers and garlic.
- Heat a griddle until smoking and cook the squid for minutes or until cooked. Leave to cool and slice. Add to the vegetables and drizzle with the olive oil. Toss gently and refrigerate for hour.
Source: www.andalusianfreshproduce.co.uk
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