Rapani po Burgaski with Smoked Paprika and Chili
80% автентично · Bulgarian
A flavorful twist on the classic Rapani po Burgaski, incorporating smoked paprika for depth and a touch of chili for a gentle heat, offering a more complex flavor profile.
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Съставки
- Whelks (cleaned)1 kg
- Onions2 medium
- Bell peppers (red)1
- Tomatoes (crushed)400g
- Garlic4 cloves
- Dry white wine100 ml
- Olive oil50 ml
- Smoked paprika1 tbsp
- Chili flakes1/2 tsp (or to taste)
- Fresh parsley1/2 bunch
- Saltto taste
- Black pepperto taste
- Wateras needed
Стъпки
- 1
Clean the whelks thoroughly.
- 2
Finely chop the onions and bell pepper. Mince the garlic.
- 3
Heat olive oil in a large pot over medium heat. Sauté onions and bell pepper until softened, about 8-10 minutes.
- 4
Add minced garlic, smoked paprika, and chili flakes. Cook for 1 minute until fragrant.
- 5
Stir in the crushed tomatoes. Cook for 5 minutes.
- 6
Add the cleaned whelks, white wine, salt, and pepper. Stir well.
- 7
Add water if necessary to achieve a stew consistency. Bring to a simmer.
- 8
Cover and simmer for 30-40 minutes, or until whelks are tender.
- 9
Chop fresh parsley. Stir most of it into the stew. Garnish with remaining parsley.
- 10
Serve hot, perhaps with a side of rustic bread.
