Sweet Peppers and Onions NYTimes Cooking David Tanis 4 ounces Spanish chorizo, diced (optional) 4 cups thinly sliced sweet red peppers (such as Corno di Toro, Cubanelle, Jimmy Nardello or red bell), from 4 medium peppers 2 cups thinly sliced onion, from 2 medium onions Pinch of crushed red pepper flakes Pinch of pimenton (smoked paprika) 3 garlic cloves, minced Lemon wedges for serving Put 2 Tbsp. olive oil in a large wide skillet over medium-high heat. Add chorizo, if using, and let sizzle for a minute, then add peppers and onions, red pepper flakes, pimenton and garlic. Season with salt and pepper and stir to coat. Let mixture cook, stirring frequently, until onions and peppers soften and begin to brown, about 8 to 10 minutes. Set pan aside. Reheat just before serving. Note: this is part of a recipe for Codfish Cakes by David Tanis, which you can find on NYTimes Cooking. I like it with Amanda Hesser's Fish Cakes.

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