Pour the oil into a medium saucepan. Add the
paprika and garlic, heat very gently for 5 mins,
then leave to cool. Lay a piece of muslin over a
sieve and strain, discarding the garlic and paprika
to leave bright orange, scented oil. In another
pan, dry-fry the spices for 1 min to release their
aromas. Add to the paprika oil and set aside.
Heat the grill to high. Cut the peppers in half
(leave the stalks in place – they’ll easily pull out
later), and spread over 2 large baking sheets, skin side up. Grill for about 15 mins, until the skins are
blackened. Transfer the still-hot peppers to plastic
food bags, seal and leave to cool. Once the
peppers are cool enough to handle, slip off the
skins, pull out the stalks, scrape away the seeds,
and tear into large pieces.
Bring the vinegar and 300ml water to a simmer
in a large pan and tip in the peppers. Bring back to
a simmer for 3 mins, then drain well and pack into
jars or heatproof containers. Gently reheat the
spiced oil for a few mins, then pour over the
peppers and seal. Add the parsley before you
serve the peppers (or add now if you’re planning
to use them same day) as the parsley will
discolour. Keep in the fridge for up to 1 week.