Marinated peppers with gordal olives and anchovies

Name: Marinated peppers with gordal olives and anchovies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 6
Cuisine: Spanish recipes
Ingredients: 9 romano peppers (a mix of red and yellow looks good), stalks and seeds removed but left whole; 100ml olive oil, plus 2 tbsp; 150g padrón peppers; 4 garlic cloves, finely sliced; 2 tbsp sherry vinegar; 150g tin pitted gordal olives (we used Perello), plus 1 tbsp of their brine; 47.5g tin anchovy fillets in oil (we used Ortiz); 10g flatleaf parsley, roughly chopped; 6 slices bread, grilled or toasted, to serve

Portion size: Serves 6
Prep time 15 min. Cook time 20 min
Difficulty: easy

Dairy-free

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Looking for an easy summer starter? Serve up Rosie Mackean’s Spanish-style marinated peppers with gordal olives and anchovies.

Chef’s choice: “I love the Spanish technique of marinating roasted peppers in garlic and vinegar to serve as a nibble,” says Rosie. “Here they come with fried padrón peppers, gordal olives and excellent anchovies. It’s an absolute showstopper for minimal effort.”
Flexible recipe: Serve this dish as an easy summer starter for 6, followed by Rosie’s roasted hake with clams and salsa verde. It also works as part of a tapas spread, or as a Basque-style pinxto, served on top of sliced baguette.

Browse more easy summer starter recipes.

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Ingredients

9 romano peppers (a mix of red and yellow looks good), stalks and seeds removed but left whole
100ml olive oil, plus 2 tbsp
150g padrón peppers
4 garlic cloves, finely sliced
2 tbsp sherry vinegar
150g tin pitted gordal olives (we used Perello), plus 1 tbsp of their brine
47.5g tin anchovy fillets in oil (we used Ortiz)
10g flatleaf parsley, roughly chopped
6 slices bread, grilled or toasted, to serve

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Method

Heat the oven to 240°C/220°C fan/gas 9. Put the peppers on 2 baking trays and drizzle with the 2 tbsp oil. Roast for 20 minutes, turning halfway, until just starting to blacken and blister. Transfer to a bowl, cover and leave to steam until cool enough to handle. Remove the skins; they should just peel off.
Meanwhile, heat the remaining oil over a high heat. Add the padrón peppers and fry until blistered all over. Remove the pan from the heat and immediately drop in the garlic – it will cook in the residual heat. Stir the peeled romano peppers into the pan, then add the vinegar, olive brine and a good pinch of salt and pepper. Leave to cool.
When ready to serve, lay the peppers and juices on a platter and arrange the anchovies and olives on top. Finish with parsley and serve with the bread.
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