Spanish stew

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

Dietary
Vegetarian

By Anna Haugh
From Saturday Kitchen

  • 50ml/2fl oz extra virgin olive oil, plus 2 tbsp to serve
  • 3 garlic cloves, thinly sliced
  • 1 banana shallot, thickly sliced
  • 1 long red pimento pepper, cut into batons
  • 1 tsp sweet smoked paprika
  • 1 tsp Espelette pepper
  • 200g/7oz very over-ripe plum tomatoes, chopped
  • 150ml5fl oz vegetable stock
  • 30g/1oz pickled biquinho peppers, quartered
  • 30g/1oz yellow tomato currants
  • 30g/1oz basil leaves, torn