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Credit: Robert Mancuso, CMC, executive chef, The Country Club, Chestnut Hill, Mass.
Sizzle, Spring 2011
3 dried nora peppers, stemmed, seeded, chopped
3 oz. Spanish extra virgin olive oil
1½ red bell peppers, diced
1 oz. smashed garlic clove
6 oz. fresh tomato purée, processed in food mill
2 T. salt
Method: Over medium heat, toast nora peppers in olive oil. Add red bell pepper and garlic; cook briefly. Add tomato purée and salt; simmer 5 minutes. Remove ½ cup for paella stock. Purée remaining mixture. Reserve 1 oz. for paella.
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