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Spain on a Plate

By María José Sevilla

Published 1992

  • About

Capsicum peppers. The red and green varieties were introduced into Spain from South America by the conquistadores and are used extensively in Spanish cooking. Pimiento morrón is canned red pepper, available in Britain in many delicatessens. Piquillo peppers are small, sweet, pointed red peppers that are sold roasted, in tins. If you cannot find them, use ordinary tinned small red peppers.

Dried red peppers are easily prepared by putting them in cold water, bringing the water to the boil, then draining them and repeating the process. After that you will be able to use a teaspoon to spoon out the flesh from the skin of the peppers.

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