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Ingredients

2 tablespoons of olive oil
1 onion, chopped
1 red bell pepper, diced
1 green bell pepper, diced
2 zucchinis, diced
3 tomatoes, chopped
2 cloves of garlic, minced
1 teaspoon of paprika
Salt and pepper to taste

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Pisto Manchego

Created by: Howcan Team

Ingredients

2 tablespoons of olive oil
1 onion, chopped
1 red bell pepper, diced
1 green bell pepper, diced
2 zucchinis, diced
3 tomatoes, chopped
2 cloves of garlic, minced
1 teaspoon of paprika
Salt and pepper to taste

Instructions

In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the diced red and green bell peppers, and cook for another 5 minutes until they begin to soften.
Add the diced zucchinis and cook for an additional 5 minutes, stirring occasionally.
Stir in the chopped tomatoes, minced garlic, and 1 teaspoon of paprika. Season with salt and pepper to taste.
Reduce the heat to low, cover the skillet, and let the mixture simmer for 20 minutes, stirring occasionally.
Once the vegetables are tender and the flavors have melded, remove from heat and serve hot.
Pisto Manchego can be enjoyed on its own or as a side dish with crusty bread or rice.

Main Course

Pisto Manchego is a traditional Spanish dish hailing from the La Mancha region. This hearty vegetable stew has a rich history dating back to the 16th century, when it was introduced by the Spanish settlers. The dish is a staple in the culinary landscape of La Mancha, with each family adding their own unique twist to the recipe. Renowned chefs like Ferran Adrià and José Andrés have popularized this dish in their restaurants, showcasing its versatility and delicious flavors. The key to a perfect Pisto Manchego lies in the quality of the ingredients, particularly ripe tomatoes, bell peppers, and onions. For an authentic experience, visit the La Mancha region to savor the best version of this iconic Spanish dish.

60 min

220 calories

Instructions

In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the diced red and green bell peppers, and cook for another 5 minutes until they begin to soften.
Add the diced zucchinis and cook for an additional 5 minutes, stirring occasionally.
Stir in the chopped tomatoes, minced garlic, and 1 teaspoon of paprika. Season with salt and pepper to taste.
Reduce the heat to low, cover the skillet, and let the mixture simmer for 20 minutes, stirring occasionally.
Once the vegetables are tender and the flavors have melded, remove from heat and serve hot.
Pisto Manchego can be enjoyed on its own or as a side dish with crusty bread or rice.

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Modify

Pisto Manchego

Created by: Howcan Team

Ingredients

2 tablespoons of olive oil
1 onion, chopped
1 red bell pepper, diced
1 green bell pepper, diced
2 zucchinis, diced
3 tomatoes, chopped
2 cloves of garlic, minced
1 teaspoon of paprika
Salt and pepper to taste

Instructions

In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the diced red and green bell peppers, and cook for another 5 minutes until they begin to soften.
Add the diced zucchinis and cook for an additional 5 minutes, stirring occasionally.
Stir in the chopped tomatoes, minced garlic, and 1 teaspoon of paprika. Season with salt and pepper to taste.
Reduce the heat to low, cover the skillet, and let the mixture simmer for 20 minutes, stirring occasionally.
Once the vegetables are tender and the flavors have melded, remove from heat and serve hot.
Pisto Manchego can be enjoyed on its own or as a side dish with crusty bread or rice.

Main Course

60 min

220 calories

Instructions

In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the diced red and green bell peppers, and cook for another 5 minutes until they begin to soften.
Add the diced zucchinis and cook for an additional 5 minutes, stirring occasionally.
Stir in the chopped tomatoes, minced garlic, and 1 teaspoon of paprika. Season with salt and pepper to taste.
Reduce the heat to low, cover the skillet, and let the mixture simmer for 20 minutes, stirring occasionally.
Once the vegetables are tender and the flavors have melded, remove from heat and serve hot.
Pisto Manchego can be enjoyed on its own or as a side dish with crusty bread or rice.

Ratatouille

A French Provençal stewed vegetable dish made of eggplant, zucchini, bell pepper, onion, and tomato, seasoned with herbs and garlic.

Caponata

A Sicilian eggplant dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, and capers in a sweet and sour sauce.

Shakshuka

A North African and Middle Eastern dish of poached eggs in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin.

Spanish Chorizo and Bean Stew

A hearty and flavorful stew with Spanish chorizo and beans, perfect for a cozy meal.

Pisto Manchego with Chorizo

A traditional Spanish vegetable stew with added chorizo for extra flavor.

Spicy Cocido Madrileño

A traditional Spanish cocido madrileño with a spicy twist using paprika.

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Ingredients

Pisto Manchego

Ingredients

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Instructions

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