1. Roast the peppers in the following fashion: Impale them, one at a time, on the tines of a long-handled fork and turn them over a gas flame until the skin blisters and darkens.
2. Or place the peppers on a baking sheet and broil them 3 inches from the heat for about 15 minutes, turning them so that they color on all sides.
3. As the peppers are roasted, wrap them in a damp towel and let them rest for 5 minutes. Rub them with the towel until the burned skins slip off, but leave the stems intact.
4. In a deep bowl combine the olive oil, vinegar, water, paprika, salt and a few grindings of pepper. Beat vigorously with a whisk or a fork until the ingredients are combined, then taste for seasoning. Add the peppers and turn them about with a spoon until they are coated on all sides.
5. Marinate at room temperature for 3 or 4 hours, turning the peppers over occasionally. Then cover the bowl tightly with foil or plastic wrap and refrigerate for at least 24 hours before serving.
6. Peppers in oil are traditionally served on a platter, moistened with some of their marinade and garnished with black olives, cheese and scallions.
4. Serve as a salad course or as an accompaniment to mititei.
