Bulgarian sweet pepper can be eaten both raw and cooked. Like the related chili pepper, sweet varieties are sometimes dried and ground. Such powdered spice of non-volatile varieties is called paprika. Although in Hungarian culinary practice, where paprika has become particularly widespread, there is also a sharp burning paprika, which includes pepper seeds containing burning capsaicin. All kinds of paprika are added to dishes to give them varying degrees of spice and special flavors. In addition, paprika is often used as a dye in the manufacture of sausage and other meat products. Peppers of any color are used for food, but when selecting fruits, it should be taken into account that green (unripe) and purple vegetables have a slightly bitter taste, and red, orange and yellow have sweeter, almost fruity “notes”.
How to Cook with Bell Pepper?
Sweet peppers perfectly complement fried meat dishes, go well with stewed pork and chicken. In real French ratatouille, Hungarian and Bulgarian lecho, Hungarian goulash and paprikash, Turkish gyuveche, sweet pepper is one of the important ingredients. Fruits baked in the oven or on a charcoal grill acquire a particularly expressive aroma and taste. Fresh and pickled peppers get along harmoniously with scrambled eggs and omelette.
How to Choose and Store Sweet Bell Peppers?
When choosing sweet pepper, preference should be given to hard-to-the-touch fruits of bright color with glossy, dry and smooth skin without damaged areas (without dark putrefactive spots and cracks). On yellow peppers, spots of red, green or orange colors are acceptable, on orange – red or yellow. Bright spotting, as a rule, will indicate incomplete ripening of fruits, although such peppers can be bought. The peduncle from which the fruit is torn off should not be dried or black. Its drying is a sign of long–term storage, and the moisture content of the skin around the “tail” is a sign of the beginning of rotting. Regardless of the degree of ripening, it is better to keep pepper in the refrigerator, but at the same time, unripe fruits (at the stage of technical maturity), when stored for up to 2-3 months, are first placed in a relatively warm compartment of the refrigerator (about +10 ° C), and then, after acquiring a bright uniform color skin, they are moved to a cold compartment (0-1 °C).
Peppers already ripe at the time of purchase are placed in the cold compartment immediately. They are packed in plastic bags or placed in trays lined with crumpled porous paper to absorb excess moisture and create air pockets that provide ventilation. To preserve Bulgarian pepper until the next season, freezing in the freezer is used. To do this, the pepper is washed, the stalk and seeds are removed, and then dried well. You can freeze whole cups by inserting them into each other, as well as sliced fruits. But it should be borne in mind that even in frozen form, pepper gradually, albeit slowly, loses its flavor.
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Pan-fried rice with vegetables, seafood, egg and mushrooms with soy sauce. I love dishes in Japanese restaurants. I’ve been wanting to reproduce this myself for a long time. And I think I succeeded. I suggest you try this delicious and healthy dish.
Paella is for many the first thing that comes to mind when it comes to Spanish cuisine. And for the Spaniards, this dish is really iconic. The preparation of paella itself is an event and an occasion to invite friends and neighbors.
When I first came to Barcelona, I really wanted to try real Spanish paella. But the locals, who are well versed in cooking, told me that the “real” paella should be tasted in Valencia, and also warned that you should not go for paella to places located on every corner on tourist routes. Instead, I was offered to try to book a table in a small restaurant that is famous for its cuisine and revered by locals. I didn’t manage to get there the first time, in fact all the seats were booked, but when I got there, I was very surprised. It was there that I got acquainted with the most unusual paella of all that I have ever tasted. It was blackened! In order to somehow diversify the paella recipes presented on the site, I decided to reproduce the same, unusual, smoked paella, and at the same time introduce others to such an interesting option and an unconventional approach.
