Pimientos del Piquillo Rellenos (Stuffed Peppers)

HISTORY & INTERESTING FACTS

Pimientos del Piquillo rellenos, those delectable stuffed Piquillo peppers, have their roots firmly planted in Spain. The name "Piquillo" stems from the Spanish word "piquillo," which charmingly translates to "little beak" or "pointed," a fitting description for these peppers' distinctive shape.

These peppers find their primary home in the Navarra region of northern Spain, with prime cultivation areas around Lodosa and Piquillo. Navarra's fertile soil and favourable climate contribute to the cultivation of high-quality peppers.

What makes Piquillo peppers truly fascinating is their unique character. They're relatively small, sport a deep red hue, and boast a sweet, slightly piquant flavour. The secret to their delightful taste? Roasting them over open flames, which lends a smoky and subtly charred essence.

Traditional preparation of Pimientos del Piquillo rellenos involves this roasting process. The open flames not only impart that wonderful smokiness, but also aid in easily peeling off the skin.

After the roasting, they undergo a meticulous transformation: they're peeled, deseeded, and gently opened up, creating a perfect little pocket for stuffing.

And oh, the stuffing! Piquillo peppers are like a canvas for culinary creativity. You can find them filled with an array of ingredients, making them wonderfully versatile. Common fillings include codfish, cheese, ground meat, seafood, or a mix of delectable elements like mushrooms and spinach. These fillings get a flavour boost from garlic, onions, and spices.

As for their place in Spanish cuisine, these stuffed peppers are a cherished tapa (appetizer). They're proudly showcased during festivals and special occasions, particularly in the Navarra region, highlighting the local culinary expertise and regional pride.

I hope you enjoy this traditional recipe of Stuffed Piquillo Peppers, however please feel free to experiment with your own fillings and flavours.

Bon Profit! Raquel x

Serves: 4 -6 adults

INGREDIENTS - STUFFED PEPPERS

• 95g can of tuna, drained [Vegan/Vegetarian: substitute 1 nori sheet, crumbled and 3 tbsp canned chickpeas]
• 2-3 ‘mashing’ potatoes, roughly 200g (Desiree or Kestral in Australia are ideal), peeled and quartered
• 2 tablespoon olive oil plus a little more to drizzle on top
• 2 tbsp capers in vinegar, drained and coarsely chopped
• 1 jar of Piquillo peppers (around 10-12 peppers), drained Note: keep garlic clove from jar to use in this recipe
• 4 anchovy fillets, coarsely chopped [Vegan/Vegetarian: substitute 10 pitted Kalamata olives, coarsely chopped]
• 2 tbsp of chives, roughly chopped
• Manchego cheese, for grating over the final dish [Vegan: substitute vegan parmesan]
• Parsley, chopped - to garnish
• Good quality mayonnaise [Vegan: substitute vegannaise if needed], for serving or try my Sriracha Sauce recipe below

INGREDIENTS - SRIRACHA SAUCE

• 1 cup high-quality mayonnaise(if you're feeling adventurous, try making my home-made mayonnaise recipe)
• 1 tbsp sriracha sauce
• 1 tbsp lemon juice
• 1 tbsp EVOO
• 1 tbsp water

METHOD

1. Combine the Sriracha Sauce recipe ingredients in a bowl. Season to taste and set aside.
2. Place potatoes in a pot of cold water and place on stove at high heat. Leave for 15-20 mins. Potatoes are ready when a knife point easily pierces through. Once ready, drain and leave to cool slightly.
3. In a food processor, place tuna [or chickpeas + nori], anchovies [or olives], capers, chives, garlic clove and 2 tbsp olive oil. Pulse ingredients together a few times to break up further.
4. Mash potatoes in a bowl and add the tuna mix and combine all ingredients well together. The anchovies and capers should have provided enough saltiness but taste mixture at this point and season further, if required.
5. Place the drained piquillo peppers onto some paper towel and blot excess liquid with extra paper towels. Set them out on a work surface.
6. Spoon the tuna mixture into a piping bag or large zip-top bag with the corner cut off. You want the opening to be large enough to comfortably pipe the tuna mixture. One by one, hold open a piquillo pepper and pipe the tuna mixture into it until the pepper is full. Be sure not to overstuff them!
7. Place each stuffed pepper into a medium sized casserole/oven-proof dish with its opening facing upwards and so they fit snuggly together, supporting one another.
8. Grate some Manchego cheese over the top of the peppers and place under the grill for 5-10 mins until the cheese has melted and the tops are growing slightly.
9. Serve atop toasted slices of sourdough, drizzled with olive oil and some good quality mayonnaise or my Sriracha Sauce.