The bright and beautiful Catalonian national colors are presented with these tapas: marinated yellow and red peppers. These are also perfect as a side dish to grilled meat.
Wash peppers and cut in half lengthwise. Cut out the cores. Cut the halves in half again lengthwise.
The peppers must now be peeled. Preheat the oven to 220°, place the pepper strips to the side with the skin side up on a lightly oiled baking tray and then grill until the skin blisters. This takes about 8-12 minutes.
Then place the peppers in a medium sized bowl and cover. Let the peppers cool and remove the skin. The resulting water vapor facilitates the removal of the skin.
While the peppers are in the oven, peel the garlic cloves and cut into thin slices.
Fry the peeled peppers in olive oil and season with salt, pepper and paprika.
Put the oil, sherry vinegar and lemon juice in a bowl and mix well. Then add the garlic slices.
Then add the peppers to the bowl so that they are completely covered. Then let them rest in the refrigerator for about 2-4 hours.
Place alternate layers of red and yellow pepper strips in a bowl and serve cold.
You can also pickle the peppers quite easily. Put the peppers in a jar with screw cap and then add the oil with the garlic slices until the peppers are completely covered. Then seal the jar well and store in the fridge.
The marinated peppers are also good as an accompaniment to grilled meat. Here you can briefly put the peppers in tin foil and let them roast on the grill.
Preparation time: about 30 minutes. Cooking time 10 minutes. Leave to rest for 2-4 hours.