Serves 6 as salads or 12 as tapas portions
For 1 Batch(es)
Another classic Spanish ingredient is roasted peppers. You’ll find peppers heaped on bread, topped with tuna, spread artfully along a plate’s edge and served as a salad alone, or with seafood. In a small Spanish village, I saw a man set up in the square tossing peppers in a round drum over an open fire. People lined up to roast their peppers with him. If you don’t happen to know a local pepper-roaster like him, an oven will work just fine. Whole anchovies in olive oil work best here, or you could substitute pickled white anchovies, called boquerones, or even a quality tuna.