Phoenix Overseas

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Sabitxada

Tasty Spanish recipes

By Stephen Parkins-Knight

Stephen Parkins Knight - smiling on stage

Sabitxada
Es-cal-la-ba-da

60g Spanish almonds (marcona)
4 Piquello peppers, chopped
6 Cloves garlic
1 Red chili, seeds removed
3 Ripe tomatoes, chopped
15g Flat parsley, chopped
15ml Good red wine vinegar (I use Cabernet Sauvignon from Spain)
150ml Olive oil
Salt
Black pepper.

Method
Put the first 4 ingredients into a food processor and blitz with a little of the olive oil for 10 seconds. Add the tomatoes, parsley and vinegar and adding the remaining olive oil in a slow stream blitz again to form a thick smooth paste. Season with salt and pepper and serve with blackened baby leeks, fish or seafood. Will keep for 2–3 days Serve hot with crispy salad and frenchstick.