Heat the olive oil in a large saucepan over medium-high heat. Sauté the onion, green pepper, red pepper and garlic until the onion is translucent.
Stir in the paprika, salt and pepper, then add the sherry and chicken stock to the pan and simmer until slightly thickened.
Remove the pan from the heat and stir in the parsley.
¼ cup olive oil
1 yellow onion, diced
1 green pepper, diced
1 red pepper, diced
4 cloves garlic, chopped
2 tsp. Spanish paprika
1 tsp. salt
½ tsp. black pepper
1 1/3 cup dry sherry
1 cup chicken stock
1 Tbsp. chopped parsley
1 yellow onion, diced
1 green pepper, diced
1 red pepper, diced
4 cloves garlic, chopped
2 tsp. Spanish paprika
1 tsp. salt
½ tsp. black pepper
1 1/3 cup dry sherry
1 cup chicken stock
1 Tbsp. chopped parsley
This article appears in Dec 1-31, 2009.