Basque Peppers and Prawns
Introduction to Basque Peppers and Prawns
The Basque region, straddling the borders of France and Spain, is renowned for its vibrant culinary heritage. Among its numerous dishes, Basque Peppers and Prawns stands out, capturing the essence of the region with its bold flavors and aromatic appeal. This dish combines succulent prawns and sweet bell peppers, creating a symphony of taste that resonates with the heart of Basque home cooking.
A Brief History
The Basque country has historically been influenced by its access to the sea and fertile lands, leading to a cuisine that celebrates both urban and rural offerings. Prawns have long been integral to coastal communities, while peppers represent the rich inland agricultural practices. This recipe embodies the intermingling of maritime bounty and rustic harvests, offering a taste of the past in every bite.
Ingredients
- Prawns - 500g, peeled and deveined
- Red bell peppers - 2, sliced
- Olive oil - 3 tablespoons
- Garlic - 4 cloves, minced
- Tomatoes - 2, chopped
- Onion - 1, finely chopped
- Parsley - a handful, chopped
- Smoked paprika - 1 teaspoon
- Salt - to taste
- Black pepper - to taste
- Chili flakes - 1/2 teaspoon (optional)
- Lemon - 1, juiced
Preparation
Prepping the Ingredients
- Rinse the prawns under cold water and pat dry.
- Julienne the bell peppers to accentuate their sweet flavor when cooked.
- Mince the garlic and finely chop the onion to prepare for the sauté.
- Chop the fresh tomatoes and parsley.
Cooking Process
Sautéing the Aromatics
Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Stir in the garlic and cook until fragrant, ensuring it doesn’t burn.
Cooking the Peppers and Prawns
Add the red bell peppers to the skillet and season with a pinch of salt and black pepper. Cook for 8-10 minutes until they start to soften. Incorporate the chopped tomatoes, allowing them to break down and form a sauce-like consistency.
Once the sauce begins to stew, introduce the prawns to the skillet. Season with smoked paprika and chili flakes for an additional kick. Cook the prawns for approximately 5 minutes or until they turn pink and opaque, ensuring even cooking throughout. If desired, use a cooking timer to keep track of your cooking intervals.
Finishing Touches
Once the dish is cooked through, add a spritz of lemon juice for a dash of freshness, and sprinkle the chopped parsley over the top just before serving.
How to Enjoy Basque Peppers and Prawns
This delightful dish pairs beautifully with a crisp, chilled white wine or a refreshing iced tea. Serve with warm, crusty bread to soak up the flavorful sauce or with a side of fluffy rice. Traditionally enjoyed as a main course or as part of a tapas-style meal, Basque Peppers and Prawns is a testament to the harmony of simplicity and flavor found in Basque cuisine.