Best 5 Roasted Red Peppers With Chorizo Manchego And Almonds Spain Recipes

Embark on a culinary journey to the heart of Spain with this tantalizing roasted red peppers recipe, a vibrant symphony of flavors that captures the essence of Spanish cuisine. This dish is a delightful interplay of textures and tastes, showcasing the sweet and smoky notes of roasted red peppers, the spicy kick of chorizo, the nutty richness of Manchego cheese, and the crunchy texture of toasted almonds. Accompanied by three equally enticing recipes, this article offers a complete Spanish feast that will transport your taste buds to the sun-kissed landscapes of Spain. From the classic gazpacho soup, a refreshing and flavorful chilled tomato soup, to the indulgent patatas bravas, crispy fried potatoes smothered in a spicy tomato sauce, and the traditional tortilla de patatas, a Spanish omelet bursting with the goodness of potatoes, eggs, and onions, this culinary adventure promises an unforgettable dining experience. Get ready to savor the vibrant flavors of Spain with these delectable recipes.

Here are our top 5 tried and tested recipes!

EASY ROASTED PEPPERS

Easy Roasted Peppers image

This is a really basic way to roast peppers for use in any recipe. Choose any color peppers you like, or use a variety of colors for a beautiful presentation. After they are roasted you can add an oil and balsamic dressing, or fry in olive oil and garlic to serve with crusty bread.

Provided by FISHLOVE

Categories Side Dish Vegetables

Yield 4

Number Of Ingredients 1

Ingredients

6 red bell peppers

Steps:

Preheat the oven to 500 degrees F (260 degrees C).
Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.

Nutrition Facts : Calories 55.3 calories, Carbohydrate 10.8 g, Fat 0.5 g, Fiber 3.6 g, Protein 1.8 g, Sodium 7.1 mg, Sugar 7.2 g

ROASTED RED PEPPERS

Roasted Red Peppers image

Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.

Provided by Ina Garten

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 2

Ingredients

4 large red or yellow bell peppers, preferably Holland
2 tablespoons good olive oil

Steps:

Preheat the oven to 500 degrees.
Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

STUFFED PIQUILLO PEPPERS WITH CHORIZO AND MANCHEGO

Stuffed Piquillo Peppers with Chorizo and Manchego image

Provided by Anne Burrell

Time 1h5m

Yield 4 servings

Number Of Ingredients 15

Ingredients

Extra-virgin olive oil
1/2 small onion, finely diced
Kosher salt
Pinch crushed red pepper flakes
1 garlic clove, smashed and finely chopped
1/4 pound chorizo, casing removed and finely chopped
1/2 cup bread crumbs
1/2 cup grated aged Manchego
1/2 bunch Italian parsley, leaves finely chopped
1 (10-ounce) jar piquillo peppers, drained and patted dry
2 cups washed baby arugula
1/4 cup sliced almonds, toasted
2 scallions, white and green, cut very thin on the bias
Sherry vinegar
Big fat finishing extra-virgin olive oil (high quality)

Steps:

Coat a saute pan, over medium heat, with olive oil. Add the onion, season with salt, to taste, and toss in the crushed red pepper. Saute the onions until they are soft and very aromatic, about 4 to 5 minutes. Add the garlic and saute for 2 to 3 more minutes. Stir in the chorizo and cook for 2 to 3 minutes. Turn off the heat and stir in the bread crumbs. Let the mixture cool. When cool, add the Manchego and parsley. Taste and adjust the seasoning, if needed.
Preheat the oven to 350 degrees F.
Stuff the peppers with the filling and arrange them on a sheet pan. If there is extra stuffing, press a little on top of each of the peppers. Put the peppers in the oven to warm through, about 8 minutes.
While the peppers are in the oven, combine the arugula, almonds and scallions in a large bowl. Dress the salad with sherry vinegar, big fat finishing oil and salt, to taste. Check for seasoning and divide the salad between 4 serving plates.
Remove the peppers from the oven and arrange 2 peppers on each salad. Serve while the peppers are warm.

ROASTED RED PEPPER, ALMOND, AND GARLIC DIP

Roasted Red Pepper, Almond, and Garlic Dip image

Categories Condiment/Spread Sauce Garlic Nut Pepper No-Cook Low Fat Almond Bell Pepper Summer Healthy Bon Appétit

Yield Makes about 1 1/4 cups

Number Of Ingredients 5

Ingredients

1/2 cup whole natural almonds (about 3 ounces), toasted
1 cup drained roasted red peppers from jar
2 teaspoons red wine vinegar
1 large garlic clove, peeled
2 tablespoons extra-virgin olive oil

Steps:

Very finely chop almonds in processor. Add roasted peppers, vinegar, and garlic; process to coarse puree. With machine running, pour olive oil through feed tube and process until puree thickens slightly. Season dip to taste with salt and pepper. Transfer to small bowl. (Dip can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

CHICKEN AND FRISéE SALAD WITH ROASTED RED PEPPERS, TOASTED ALMONDS, AND MANCHEGO

Chicken and Frisée Salad with Roasted Red Peppers, Toasted Almonds, and Manchego image

Categories Salad Cheese Chicken Leafy Green Nut Pepper Quick & Easy Lunch Goat Cheese Almond Bell Pepper Spring Shower Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Soy Free

Yield Makes 4 main-course servings

Number Of Ingredients 10

Ingredients

2 tablespoons (1/4 stick) unsalted butter
1/2 cup sliced almonds
1/2 teaspoon Pimentón de La Vera (Spanish smoked paprika)*
1 small shallot, minced
2 tablespoons Sherry wine vinegar
6 tablespoons extra-virgin olive oil
1 large head of frisée (about 8 ounces), torn into bite-size pieces
1/2 cup drained roasted red peppers from jar, cut into thin strips
1 3-pound purchased chicken, meat torn into bite-size pieces
2 ounces shaved Manchego cheese (about 1/2 cup)

Steps:

Melt butter in heavy medium skillet over low heat. Add almonds and cook, stirring frequently, until fragrant and golden, about 10 minutes. Transfer almonds to paper towels; sprinkle with Pimentón de La Vera and season with salt. (Can be made 1 day ahead. Store airtight at room temperature.)
Whisk shallot, vinegar, and oil in small bowl to blend. Season dressing with salt and pepper. Place frisée, red peppers, and chicken meat in large serving bowl. Add dressing; toss to coat. Sprinkle salad with almonds and cheese.
**Test-kitchen tip:**A vegetable peeler is the perfect tool for shaving Manchego cheese. *Available at some supermarkets and specialty foods stores, and by mail from La Tienda (888-472-1022; tienda.com).

Tips:

Choose ripe, firm red peppers with smooth skin and no blemishes.
Roast the peppers over a high heat to char the skin and give them a smoky flavor.
Remove the skin from the peppers while they are still warm, as it will come off more easily.
Use a sharp knife to slice the peppers into thin strips.
Sauté the chorizo in a little olive oil until it is crispy.
Add the sliced peppers, manchego cheese, and almonds to the chorizo and cook until the cheese is melted and the almonds are toasted.
Season with salt and pepper to taste.
Serve theRoasted Red Peppers with Chorizo, Manchego, and Almonds as a tapas dish or as a side dish.

Conclusion:

Roasted Red Peppers with Chorizo, Manchego, and Almonds is a delicious and easy-to-make Spanish dish that is perfect for any occasion. The combination of roasted peppers, chorizo, manchego cheese, and almonds creates a dish that is both flavorful and visually appealing. This dish is sure to be a hit with your family and friends.