Andalusian Tomato Picadillo

Andalusian Tomato Picadillo


2 people made this

About this recipe: This tapas dish is perfect served with bread and a glass of chilled rose.

Serves: 6 

  • 450g cherry tomatoes, deseeded and diced
  • 2 onions, sliced
  • 1 bunch of spring onions, sliced finely
  • 2 green peppers, deseeded and chopped
  • 1 red pepper, deseeded and chopped
  • 3 cloves of garlic, crushed
  • 200g squid (prawns are a good alternative to squid)
  • 3 tbsp olive oil
  • 1 tbsp sherry vinegar
  • salt and black pepper
  • 3 hard boiled eggs, peeled and sliced

Prep:10min  ›  Ready in:10min 

  1. Mix together the tomatoes, onion, spring onion, peppers and garlic.
  2. Heat a griddle until smoking and cook the squid for 2-3 minutes or until cooked. Leave to cool and slice. Add to the vegetables and drizzle with the olive oil. Toss gently and refrigerate for 1 hour.
  3. When ready to serve add the vinegar and season with salt and pepper. Top with the sliced boiled egg and serve.

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