AI-generated Butifarra amb Pebrots
Recipes with Butifarra
Butifarra sliced and cooked with roasted red and green peppers, garlic, and olive oil. The peppers soften and sweeten as they cook; the sausage fat seasons the whole pan. A simple late-summer dish when market peppers are at their peak.
Prep Time
20 min
Cook Time
35 min
Servings
3
Difficulty
Easy
Ingredients
- 3 butifarra blanca sausages, cut into 3cm pieces
- 3 red peppers
- 2 green Italian peppers (or 1 large green bell pepper)
- 4 garlic cloves, sliced
- 4 tbsp olive oil
- 1 tsp tomato paste
- Salt and black pepper
- Fresh parsley to finish
Steps
Roast the peppers: place them directly over a gas flame or under a hot grill, turning with tongs, until the skin is blackened all over. Transfer to a bowl, cover with a plate, and leave for 15 minutes. Peel away the charred skin, discard the seeds and cores, and tear the flesh into strips. Reserve any juice from the bowl.
Heat 3 tablespoons of olive oil in a wide pan over medium-high heat. Add the butifarra pieces and cook for 4 minutes, turning once, until browned on two sides. Remove to a plate.
Reduce heat to medium. Add the remaining olive oil and the sliced garlic. Cook for 2 minutes until the garlic softens without colouring.
Add the tomato paste and stir for 30 seconds. Add the roasted pepper strips and any reserved pepper juice. Season with salt and pepper. Cook for 5 minutes, stirring occasionally.
Return the butifarra pieces to the pan. Stir to combine and cook together for 5 more minutes over medium heat until the sausage is cooked through and the peppers are soft and glossy.
Scatter chopped parsley over the pan and serve directly from the pan with bread.
Tips
Charring the peppers directly on the flame gives a smokiness that oven-roasting cannot match. If using an oven, roast at 220°C for 35 minutes, turning once. The pepper juices in the bowl are worth keeping; they add sweetness and colour to the pan. Do not rush the pepper-softening step — they need time to release their water and concentrate.