Ingredients

• 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

Directions

• Heat the oil in a sauté pan. Add the garlic and fry for 2 minutes.
• Add the shallot
• red pimento pepper
• smoked paprika
• half the Espelette pepper and all the tomatoes. Bring to the boil
• then pour in the stock.
• Once the vegetables begin to soften
• add the biquinho peppers
• yellow currants and most of the basil.
• When the stew is ready
• serve it sprinkled with the remaining Espelette pepper and basil
• with a drizzle of olive oil.