Preheat oven to 220o C/425o F. Oil oven trays.
Quarter red peppers; discard seeds and membranes. Roast skin-side up, with garlic about 30 minutes or until skin blisters and blackens.
Cover peppers and garlic with plastic or paper for 5 minutes, then peel away skins.
Blend or process the peppers, garlic, oil, vinegar, juice, preserved lemon and paprika until smooth.
Stir in coriander; season to taste.