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Andalusian Tomato Picadillo

This tapas dish is perfect served with bread and a glass of chilled rose

Dish Details:


INGREDIENTS:

tomato picadillo450g 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


PREPARATION:
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.


PREP/COOK
INFORMATION:

Cook time: 1 hour 10 minutes
Serves: 6

Source: www.andalusianfreshproduce.co.uk

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 DISH DETAIL KEY
clock Quick & Easy: 30 minutes or less

heart Healthy Recipe: low fat and/or calories

kid-friendly Kid-Friendly: extra nutrition and/or fun!

low-carb Low-Carb: low carbohydrates

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