Place the bell peppers on the BBQ grill or sit in the direct flame of a gas burner. Gradually turn the peppers until all the skins are charred and blackened and the peppers softened a little.
Remove from the heat and place into a bowl. Cover with plastic wrap to seal and leave for 5 minutes.
Remove the plastic wrap and then carefully slide off all the blackened skin from each pepper. Take out the seeds and then gently tear each pepper into about 4-5 strips.
Arrange the strips on a serving platter in one layer.
whisk together the olive oil, paprika, sherry vinegar, salt and pepper until smooth. Pour this over the pepper slices then garnish with the parsley.
Serve at room temperature as a side dish, or simple tapas snack.