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Spanish Escalibada

This recipe for Spanish Escalibada 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

A very traditional summer dish full of Mediterranean flavours. It can be eaten hot or cold and goes well with barbecued meats.

Ingredients for Spanish Escalibada

2 large red peppers
4 medium sized onions
8 - 10 medium tomatoes
Olive oil

How to make Spanish Escalibada

This dish is best prepared on the barbecue, make sure the coals are not too hot but glowing nicely

  • Place all the vegetables onto the bbq grill, no need to peel.
  • Cook for about 40 - 45 minutes turning occasionally until they are cooked through and tender. Don't worry of the skins go black, in fact it is better if they do.
  • The tomatoes will be cooked first, so remove and set aside to cool slightly.
  • Then remove the peppers and wrap in newspaper which will help peeling later on.
  • Finally remove the onions and leave to cool.
  • First peel the tomatoes, discard the skin and place the tomatoes into a large bowl.
  • Next remove the paper from the peppers some of the skin will come off with the paper, peel away the rest of the skin and remove and discard the inners and seeds. Place into the bowl with the tomatoes
  • Finally peel the onions, discard the skin and add to the bowl.
  • Roughly chop up the vegetables in the bowl and mix together.

To serve:

  • Place onto a plate a little onion, tomatoes and peppers, cut into small pieces and mix together, drizzle with olive oil and add a sprinkle of salt.


Spanish Escalibada

Orce Serrano Hams

Published with permission of Orce Serrano Hams