30g/1oz basil leaves, torn
3 garlic cloves, thinly sliced
1 long red pimento pepper, cut into batons
1 tsp Espelette pepper
30g/1oz pickled biquinho peppers, quartered
1 banana shallot, thickly sliced
200g/7oz very over-ripe plum tomatoes, chopped
30g/1oz yellow tomato currants
50ml/2fl oz extra virgin olive oil, plus 2 tbsp to serve
1 tsp sweet smoked paprika
150ml5fl oz vegetable stock