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Recipe for :

Pimientos a la Catalana

This recipe for Pimientos a la Catalana has been reproduced courtesy of Orce Serrano Hams -

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

This recipe was given to me by a very good friend. Prepared in advance this dish is ideal as a tapa or an accompaniment to meat or fish.

Ingredients for Pimientos a la Catalana

3 - 4 large red peppers
6 cloves of garlic
olive oil
black pepper

How to make Pimientos a la Catalana

  • The day before serving, bake the peppers whole in a hot oven for 30 - 40 minutes. (You can also cook over a barbecue)
  • During cooking, turn the peppers regularly.
  • When you notice the skin beginning to peel away, turn off the oven but leave the peppers for a further 10 minutes.
  • The following day, chop the tops off the peppers and remove seeds and then peel away the skin.
  • Cut the peppers into slices and place in a large bowl.
  • Peel and crush the garlic and add to the peppers.
  • Season with salt and pepper, add a generous drizzle of olive oil and mix well.
  • Place in the fridge for an hour before serving.

Serves 4

Pimientos a la Catalana Pimientos a la Catalana
Pimientos a la Catalana

Orce Serrano Hams

Published with permission of Orce Serrano Hams