Day: August 26, 2017

Ingredients

For the sofrito

3 dried chiles de arbol

1/4 cup extra-virgin olive oil

2 cups finely chopped sweet onion

2 cups finely chopped red bell pepper

2 tsp. finely chopped fresh rosemary

Kosher salt

1/2 tsp. piment d’Espelette (ground Espelette pepper) or red pepper flakes

1 28-oz. can diced tomatoes

6 large cloves garlic, thinly sliced

1 cup dry sherry

For the stew

1 lb. ground lamb

1/4 cup finely chopped jarred piquillo peppers or jarred roasted red peppers

2 cloves garlic, minced

1 tbs. red wine vinegar; more as needed

2 tsp. chopped fresh oregano

1 tsp. piment d’Espelette (ground Espelette pepper) or red pepper flakes

Kosher salt

2 tbs. extra-virgin olive oil

1 cup dry sherry

3 dozen small oysters, shucked, plus their liquor (about 3/4 cup)

1-1/2 cups canned black-eyed peas, drained and rinsed

Get full recipe 👇🏻

Lamb and Oyster Stew