Spain has to be the ultimate destination for finger food and nibbles with its huge array of tapas. This recipe for Green Pepper & Caballitas Tapas from my Spanish-themed Kitchen Trotter box was simple to make but very tasty and really looked the business.
From the box, I needed the Caballitas (little mackerel). These came in an "escabèche" marinade, with oïl and vinegar. Very tasty and I was impressed to see there wasn't a single bone.
Heat some olive oïl in a frying pan and, on a high heat, cook a green pepper, cut into quarters and deseeded.
It will go black and look yucky but put it on some kitchen paper to absorb the excess oïl and cool down, then it will be easy to peel off the skin, revealing the succulent sweet pepper beneath. I never usually bother peeling peppers but in this case, when the skin has charred, it is definitely worthwhile.
Use the hot frying pan to "toast" your bread - this will mop up all the flavours from the green pepper.
Place a piece of green pepper then a caballita on top of each piece of bread. Sprinkle with a pinch of smoked paprika, if you want a slight kick.
This would make great grown-up party food or the perfect TV dinner, if you're watching the footie over the coming weeks !
I served this with some Serrano ham, melon and a little bowl of Gazpacho Ajo Blanco - a rather surprising recipe that will be coming up very soon.
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